Green Beans With Pancetta and Onion

• 1 lb green beans
• salt
• 12 cup chopped pancetta (about 2 ounces)
• 1 small onion, chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 fresh sage leaves
• 2 tablespoons olive oil

1. Snap off stem ends of the green beans.
2. Bring 2 quarts water to a boil in a large saucepan; add in the beans and salt to taste.
3. Cook, uncovered until the beans are crisp-tender, 4-6 minutes.
4. Rinse beans under cold water and drain well; pat dry.
5. Cut beans into bite-size pieces.
6. In a big skillet, cook pancetta, onion, garlic, parsley, and sage in the oil over medium heat until the onion is golden, about 10 minutes.
7. Add in the green beans and a pinch of salt, to taste.
8. Cook until heated through, about 5 minutes; serve hot.

green beans, salt, pancetta, onion, garlic, flatleaf, sage, olive oil

Taken from www.food.com/recipe/green-beans-with-pancetta-and-onion-411538 (may not work)