Green Beans and Tasso

 

 6  Servings

 

 

 

1        pound haricot vert (petite green beans), cleaned

         

1        onion, quartered and sliced

2        tablespoons butter

1/2    cup diced tasso

         

1/4    cup water

1        teaspoon granular chicken bouillon, or 1 bouillon cube

 

 

 

 

 

 

 

 

 

 

 

     Cook the haricot vert in boiling salted water until not quite crisp-tender; drain.

     Meanwhile, place the onions and butter in a large skillet over medium heat.  Cook the onions, stirring occasionally, until they are browned and tender.  Add the drained beans and tasso; stir.  Add the water and bouillon and stir until heated through.