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Sherry Scented Green Beans with Garlic and Pancetta

2 pounds green beans — trimmed
1/2 pound pancetta — chopped
1 1/3 teaspoons garlic — minced
1/4 cup olive oil
salt and pepper — to taste
2 2/3 tablespoons sherry

Steam green beans for about 2 minutes or until crisp tender. Shock immediately in ice water to stop the cooking process. In a large skillet, sauté the pancetta until crisp. Drain on paper towels. Set aside.

In another skillet, heat the oil and sauté the garlic quickly. Add the green beans and sauté until they are hot. Deglaze the pan with the sherry and
season to taste with salt and pepper. Serve. Garnish with the crumbled pancetta.

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Linnea Marie Farms
Jim & Joni Leet, Proprietors
149 Crystal Springs Lane
Roseburg, OR 97471

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