SAUT & eacute;ED GREEN BEANS, CACERES STYLE
LOS ANGELES TIMES
Total time: 25 minutes
Note: From "La Cocina de Mama" by Penelope Casas
Kosher or sea salt
11/2 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
Bring 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.
Heat the oil over medium-high heat in a large skillet. Add the pancetta and saut & eacute; 2 minutes, then add the beans and saut & eacute; 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.