• 3 cloves garlic

• 2 T. olive oil

• 3 T. lemon juice

• 3 T. chicken broth

• 1 can each of black, butter, and small white beans

• ¼ # pancetta cut ¼” slices.

• 3 ½ oz. Arugula

Chop pancetta and fry the beegeebies out of it.  Sauté garlic in olive oil.  Add lemon juice and chicken broth.  Cook a few minutes.  Add beans and stir quickly (don’t leave them
in long or they will start falling apart).
Remove and toss in a bowl with fresh washed arugula leaves.

3-4 slices of ¼” thick pancetta browned crisp in 2 T.
oil

1 ½ cup mixed beans (black, butter, and small white)

1-1 ½ fresh lemons (juice of)

¼ cup dry white wine

1 T. finely chopped garlic

2 cups of College Inn chicken broth

Arugula to taste

Salt and pepper to taste