2 lbs. green beans
Salt
1 c. cubed bacon
2 tbsp. olive oil
2 garlic cloves
2 c. freshly sliced onions
Freshly ground black pepper
1 tbsp. finely minced fresh mint leaves

Snap off the tips of the beans. In a large saucepan, bring salted water to a boil. Add the beans a few at a time, so as you know, the water never stops boiling. Cook over high heat, UNCOVERED for 10-12 minutes only! Drain the beans in cold water to stop further cooking action.

In a large saucepan or skillet, saute the cubed bacon until it is crisp. Remove bacon from pan and drain on paper towel. Pour out all but 1 tablespoon of bacon fat from pan. Add the olive oil. When it is hot, add the garlic clove and cook until it is brown. Discard garlic clove or rub on chest. Add the onions and cook them over medium heat until they are lightly browned and soft. Add the beans and bacon.

Shake the pan to coat all the beans with the onion and the bacon. Season with salt, pepper and chopped mint. Cover the pan and simmer for 2-3 minutes. Serve hot as first course or as an accompaniment to meat entree.