Green Beans with Bacon and Onion

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Green Beans with Bacon and Onion                  

Adapted from Vegetables Everyday by Jack Bishop (This book taught me that vegetables are delicious.)
serves 4


1 pound green beans, ends snapped off
salt
4 strips bacon, sliced
1 medium onion, minced or sliced
2 T minced fresh parsley leaves
Freshly ground black pepper

Bring 2-3 quarts of water to a boil in a large saucepan. Add the green beans and 1 teas salt. Cook until the beans are tender, about 5 minutes. Drain the beans and set aside for up to several hours. Fry the bacon in a large skillet over medium heat until crisp, about 6 minutes. Remove the bacon from the pan and drain on paper towels. Spoon off all but 1 T of the fat. Add the onion to the remaining fat in the skillet and sauté until the pieces start to brown around the edges, about 5 minutes. Add the beans and parsley and bacon to the pan. Toss to heat through for a minute or two. Season with salt and pepper to taste and serve immediately.

Note from Colette:

The book suggests you use pancetta instead of bacon if you want to dress this up for a holiday meal.