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6 slices bacon or pancetta
1 kg green beans
2-Jan red onion
1/2 tsp salt
In a wide frying pan set over medium-high heat, cook pancetta until crisp, 5 to 8 min. If it starts to burn, reduce heat. Remove to paper towels.
Meanwhile, partially fill a large saucepan with water and bring to a boil. Trim stem ends from beans. Thinly slice onion.
When pancetta is cooked, drain all but 2 tbsp (30 mL) fat from pan. Add onion and stir often over medium heat until soft, 5 min. Meanwhile, boil beans until tender-crisp, 5 to 7 min. Drain beans, then add to onions. Sprinkle with salt. Pan will be very full. Stir, as best you can, until beans are evenly coated. Turn onto a large platter. Crumble pancetta overtop. Serve immediately.
Calories 84, Protein 3g, Carbohydrates 9g, Fat 5g, Fibre 3g, Sodium 223mg.
Pancetta, an Italian-style bacon, adds rich flavour to this side. Find it at the supermarket deli counter.
Don't cook pancetta. Boil beans, then drain and plunge into a bowl of ice water to stop cooking. Drain and pat dry with paper towels. Seal in a bag and refrigerate. Slice onions, but don't cook. Wrap and refrigerate for up to a day. To serve, cook pancetta and continue on with recipe (beans may need a few extra minutes to heat through).