Slow Roasted Dragon Tongue Beans with Dill and Red Onion

Ingredients

• 1 1/2 lb Dragon Tongue (or Romano) beans
• 1/2 red onion or a whole one if you want more
• 4 leaves of fresh basil
• 2 cloves of garlic
• 1 small sprig fresh thyme
• 1 tsp Dijon mustard or more to taste
• 2 tsp dry dill or 2 pigs of fresh one
• 1 1/2 tbsp Extra-virgin olive oil or more to taste
• salt and pepper to taste
• 1 pinch coconut sugar

Instructions

1. Clean the beans by rinsing them, and removing both ends.
2. Pat them dry and transfer to a mixing bowl.
3. Pre-heat the oven to 350 F.
4. Cut the onion in wedges.
5. Dress the beans with olive oil, salt, pepper, sugar, herbs and Dijon. Stir and make sure all the beans are nicely coated with the dressing. Add the onion wedges, and give it one more stir.
6. Transfer to a baking sheet and bake at 350 F for 1 hour, stirring and mixing them every 10 minutes or so. If they are still too crunchy for you after 1 hour, keep cooking for an extra 30 minutes.
7. These beans will keep a lovely crunch and the onions a beautiful caramelization. Serve warm and enjoy as a side, or as the main dish with a soft boiled egg.