Slow-Roasted Romano Beans
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
50
Sourness
37
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 small
Red Onion6 large
Garlic (cloves, peeled)1 tbsp
Rosemary Leaves1 tbsp
Thyme Leaves3 cup
Extra-Virgin Olive OilDirections:
1
Preheat the oven to 350°F
2
Peel the onions, trim the roots, but leave the root ends intact (this will keep the onions in wedges, rather than slices)
3
Cut the onions lengthwise into 3 or 4 thick (about 1/3-inch) wedges
4
Slice the garlic cloves lengthwise into three or four thick slices each
5
Toss all the ingredients in a large bowl with 2 tablespoons salt and some freshly ground black pepper
6
Transfer the beans to a baking sheet
7
Roast in the oven for 40 minutes, stirring every 10 minutes or so, until the beans are completely wilted, shrunken, and concentrated in flavor, with a little caramelization around the edges
8
(You may need to stir more often toward the end, to keep the beans from browning too quickly
9
) Preheat the oven to 350°F
10
Peel the onions, trim the roots, but leave the root ends intact (this will keep the onions in wedges, rather than slices)
11
Cut the onions lengthwise into 3 or 4 thick (about 1/3-inch) wedges
12
Slice the garlic cloves lengthwise into three or four thick slices each
13
Toss all the ingredients in a large bowl with 2 tablespoons salt and some freshly ground black pepper
14
Transfer the beans to a baking sheet
15
Roast in the oven for 40 minutes, stirring every 10 minutes or so, until the beans are completely wilted, shrunken, and concentrated in flavor, with a little caramelization around the edges
16
(You may need to stir more often toward the end, to keep the beans from browning too quickly)