optional: 1/4 teaspoon freshly ground black pepper
1/2small red onionthinly sliced, about 1/2 cup
Warm a large skillet on the stove over medium-high heat. Cook the bacon and then place the cooked bacon strips on a paper towel-lined plate to drain. There should be about a tablespoon of oil remaining in the skillet. (If there is more than that, drain off the excess. If there isn't a tablespoon's worth of oil, add a pat of butter to the skillet.)
Adjust the heat to medium and add the green beans to the skillet. Toss with tongs or stir to coat them in the bacon grease. Sprinkle with salt (and pepper, if desired) and cover with a lid. Let the green beans cook for 2 minutes, stir and cover again. Cook 2 minutes more and stir again.
Add the onions to the skillet and toss to combine. Continue cooking and stirring occasionally for 2-3 minutes, just until the beans are a tender and still a bit crisp. Chop the bacon and toss it back into the green beans. Remove from the heat and serve. Enjoy!
Haricot vert are simply thin French green beans. If you are unable to find them, regular green beans will work just fine. You'll need to increase the cooking time by 1-2 minutes. The beans should be slightly tender and still have a bit of a bite to them when they are finished cooking.