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Green Beans in a Mist

Yield Makes 6 servings
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
  • Salt

Nutrition Information

  • calories 86
  • caloriesfromfat 38 %
  • protein 4.9 g
  • fat 3.7 g
  • satfat 0.7 g
  • carbohydrate 10 g
  • fiber 2.3 g
  • sodium 182 mg
  • cholesterol 7.7 mg

How to Make It

  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.

  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.

  3. Pour onion mixture over beans. Add salt to taste.