Total time: 25 minutes | Serves 4
Note: From "La Cocina de Mama" by Penelope Casas.
- Kosher or sea salt
- 1 1/2 pounds Romano green beans, stem ends snapped off
- 2 tablespoons olive oil
- 1 ounce pancetta, cut into 1/4 -inch cubes ( 1/4 cup), or Serrano ham or prosciutto with some fat
- 1/4 teaspoon sweet paprika, preferably Spanish smoked
- 1 teaspoon red or white vinegar
Step 1Bring a large pot of salted water to a boil. Add the beans and return to a boil, then cook at a high simmer for 7 to 10 minutes until done to taste. Drain and pat dry.
Step 2Heat the oil over medium-high heat in a large skillet. Add the pancetta and saute 2 minutes, then add the beans and saute another 2 minutes. Lower the heat, stir in the paprika and the vinegar and cook 1 more minute before serving.
119 calories; 4 grams protein; 11 grams carbohydrates; 5 grams fiber; 8 grams fat; 1 gram saturated fat; 3 mg. cholesterol; 63 mg. sodium.
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