How to make it

  • Heat a medium skillet over medium heat; add the pancetta and oil, saute until the pancetta is just beginning to brown. Add the onion and saute until just soft, then add the diced tomatoes. Cook until tomatoes are hot and tender. Turn off heat.
  • Meanwhile, steam or cook the beans in hot water until just crisp tender. Add to the tomato mixture and stir to combine. When ready to serve, heat. Serve hot.
  • Per Serving: 103 Calories; 5g Fat (1g Sat, 3g Mono, 1g Poly); 6g Protein; 10g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 659mg Sodium.

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  • elgourmand 6 years ago
    Nice touch, My beans & tomatoes always do well, for some reason, so this needs a try. Thanks. RJ
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