Start to finish: 45 minutes
Hands on time: 25 minutes
6 slices bacon
1 large onion, thinly sliced
1 tablespoon salt
1-1/2 lbs green beans, trimmed and snapped in half
Grated zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/4 cup pine nuts, toasted
Salt and freshly ground black pepper to taste
2 tablespoons flat leaf parsley, minced as garnish
Heat a large skillet over medium-high heat and add the bacon slices to the pan. Cook the bacon until crispy and browned, about 4 minutes. Transfer the bacon to a paper towel lined plate. Discard all but 3 tablespoons fat in the pan and return it to the heat.
Add the onions to the hot fat and sauté the onions until they begin to brown. Reduce the heat to medium-low and cook the onions slowly so that they become browned and tender, about 20 minutes.
While the onions are browning, bring a large pot of water to a boil, covered over medium high heat.
When the water boils, add the salt and the green beans and cook for 4 minutes or until the beans are crisp tender. Strain the water from the beans and transfer them to the skillet with the onions and toss with the lemon zest, lemon juice and pine nuts. Crumble the bacon over all. Taste for seasoning and adjust with salt, pepper or more lemon juice as desired. Garnish with parsley.
Make-ahead: The bacon and onions can be cooked 8 hours ahead and kept at room temperature. After cooking, strain the beans and plunge them into ice water to stop the cooking. Pat them dry and refrigerate for up to 8 hours. When ready to serve, bring another pot of water to boil and plunge the beans into the hot water for 1 minute. Strain and add them to the warmed onions and continue with the recipe as directed.