30 ml (175 milliliters) Roasted Garlic Peppers660 GR
50 ml (300 milliliters) Reduced sodium chicken stock
15 ml (90 milliliters) Olive oil
125 ml (750 milliliters) 0.5 cm diced pancetta
125 ml (750 milliliters) 0.5 cm diced red onion
Procedure
Place green beans in boiling water for 3 minutes. Drain and chill under cold running water. In large mixing bowl combine rice flour Club House Roasted Garlic & Peppers Seasoning and chicken stock. Reserve. In a large skillet over medium-high heat add olive oil pancetta and red onions sauté for 2 minutes. Add green beans and reserved stock simmer until tender about 2 minutes.
