|16||ounces||green beans||1 pound, tough ends removed|
|5||slices||bacon||cut into 1/2-inch pieces|
|1/4||cup||parsley leaves||freshly chopped|
|1||x||black pepper||to taste*|
Add 2 1/2 quarts of wate into a large saucepan, and bring to a boil.
Add the green beans and about 1 teaspoon of salt.
Cook the green beans until tender, 4 to 6 minutes.
Drain the cooked beans under the cold water or into ice-water bath to stop cooking.
Drain, and frigate for up to 4 hours or use immediately if desired.
Before serving, add the bacon in a large skillet over medium heat, and cook until crisp.
Remove the bacon from the skillet, and place onto paper towel and let drain.
Leave 1 to 1 1/2 tablespoons of bacon fat in the skillet, and discard the leftover bacon fat.
Cook the onions in the skillet with bacon fat for 4 to 6 minutes, until the onions become golden.
Stir in the green beans and cook for about 1 minute until heated through.
Divide among the serving plates.
Sprinkle the crumbled bacon and parsley over.
Season with salt and freshly ground black peper to taste if desired.
Serve and enjoy!
First published: 2011-08-25 last updated: 2013-04-21
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