Green Beans and Tasso
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.