+
0 (0)

Category: Vegetables

Sauteed green beans, Caceres style

Sauteed green beans, Caceres style
Los Angeles Times

The minute I laid eyes on Penelope Casas' latest book, I knew I had to cook from it. The photo on the cover showed some canapes that I just couldn't live without: thin triangles of Manchego cheese with a little ... Read more

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.

Each 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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Vegetables
Twenty6 purple pickled cauliflower
Weiser Farms roasted squash
Steamed asparagus with brown butter sauce
Brussels sprouts with bacon and chestnuts