1/2 cup lardons
3 shallots, thinly sliced
1lb romano beans, sliced into thirds
1/2 cup chicken broth
Salt and pepper
Fry the lardons in a skillet until brown, then add the shallots and continue to cook until the shallots are soft. Stir in the beans and cook for about 2 minutes. Add the broth, salt and pepper, then simmer for 10-15 minutes.