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.
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
How to Make It
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.
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.