Green Beans in a Mist
Notes: Use wide Italian, skinny haricot vert, plump blue lake, or Chinese long beans. Up to 1 day ahead, cook beans, drain, immerse in ice water until cold, drain, and chill airtight. Reheat in boiling water for 2 to 3 minutes. You can also cover and chill cooked onion mixture, then reheat. To serve 12, double the recipe and allow about 10 minutes for onions to cook.
How to Make It
Step 1
1
In a 10- to 12-inch frying pan over high heat, frequently stir oil, onion, garlic, and prosciutto until onion is lightly browned, 5 to 8 minutes; keep warm.
Step 2
2
Meanwhile, in a 4- to 5-quart covered pan, bring 3 quarts water to a boil over high heat. Add beans and cook, uncovered, until tender-crisp when pierced, 6 to 12 minutes, depending on variety. Drain beans and put in a shallow serving dish.
Step 3
3
Pour onion mixture over beans. Add salt to taste.
Ingredients
1 tablespoon olive oil
1 onion (1/2 lb.), peeled and finely chopped
1 clove garlic, finely chopped
2 ounces thin-sliced prosciutto or bacon (omit oil), finely chopped
1 1/2 pounds green beans, ends trimmed
Salt
Directions
Step 1
1
In a 10- to 12-inch frying pan over high heat, frequently stir oil, onion, garlic, and prosciutto until onion is lightly browned, 5 to 8 minutes; keep warm.
Step 2
2
Meanwhile, in a 4- to 5-quart covered pan, bring 3 quarts water to a boil over high heat. Add beans and cook, uncovered, until tender-crisp when pierced, 6 to 12 minutes, depending on variety. Drain beans and put in a shallow serving dish.
Step 3
3
Pour onion mixture over beans. Add salt to taste.
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