2 T. olive oil
1 red onion, thinly sliced
2 cloves garlic, slivered
¼ lb. pancetta or lean bacon, cut into thin strips
1 lb. fresh green beans or haricot vert, trimmed
1 cup chicken broth
1 tsp. kosher salt
¼ tsp. ground black pepper
1 cup grated Parmesan cheese
In a medium saucepan, heat oil and sauté the onion for 3-4 minutes, until softened.
Add the garlic and pancetta. Cook another 3-4 minutes on low heat until pancetta is golden brown. Add beans, broth, salt and pepper. Cover saucepan. Cook on medium heat for 5 minutes until beans are bright green and tender. Transfer entire contents of pan to a baking dish, sprinkle with Parmesan cheese and place under broiler for 2 minutes until cheese is bubbly. Serves 4-6.
NOTE: This entire dish can be made a day or several hours ahead up to the point of adding cheese to topping.
Reheat the beans in a saucepan for 1-2 minutes, transfer to baking dish and broil the cheese at this point.