I spotted this recipe by The Kitchen Snob online and immediately thought what a great supper dish it would make. I used slightly less beans, a few more slices of bacon and ordinary white onions rather than a Spanish one and the end result was really tasty and very filling.
1.5 lbs fresh green beans, trimmed and cut in half
A few slices of bacon cut into small pieces
Large knob of butter
1 large yellow (Spanish) onion, chopped
1 cup chicken stock
Salt and black pepper
Parmesan and Asiago blend cheese, shaved
Heat a large non-stick skillet over medium heat. Add a tiny bit of olive oil (about 1 teaspoon) and add bacon and cook until crisp. Remove bacon from pan and set aside, leaving bacon grease in the bottom of the pan.
Using the same skillet, add a large knob of butter and stir in the onion. Cook slowly for about 25 – 30 minutes until caramelized. Reduce heat if onions are browning too quickly.
Meanwhile, bring a large pan of water to the boil with about ½ teaspoon salt added. Tip in the green beans and boil until the beans are bright green but still have a bit of crunch to them (about 3 – 5 minutes). Drain beans and run cool water over them to stop them from cooking.
Add the chicken stock, beans, and bacon to the onion in the skillet and heat quickly through. Season with salt and pepper to taste. Toss to mix everything together.
Sprinkle with the shaved Parmesan and Asiago cheese and serve hot.