Serves: 4
Total Calories: 98
1 Prepare the beans as described in step 1 of the previous recipe, but do not cut them into pieces.
2 In a medium saucepan, cook the pancetta and garlic in the oil over medium heat until golden, about 5 minutes. Stir in the tomatoes, rosemary, and salt and pepper to taste. Bring to a simmer and cook 10 minutes.
3 Stir the beans into the sauce and cook until heated through, about 5 minutes. Remove the rosemary. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Green Beans with Tomato and Pancetta Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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