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.