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.
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