I love roasting these beans because they keep a lovely crunch, they don’t require a lot of work, their flavor, intensified by the fresh herbs and the sweetness of the red onion, is out of this world, and, last but not least, they retain all their nutrients that would otherwise get lost in the boiling water for blanching. It takes a little longer to cook, but it is my favorite way of enjoying them, and this is their prime season.
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
Servings: people
Units:
Instructions
- Clean the beans by rinsing them, and removing both ends.
- Pat them dry and transfer to a mixing bowl.
- Pre-heat the oven to 350 F.
- Cut the onion in wedges.
- 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.
- 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.
- 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.
Recipe Notes
I love these in a salad, or in a sandwich also.
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