Editor's note: Serve these beans with Suzanne Goin's Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli .
Ingredients
2 small red onions
6 large cloves garlic, peeled
2 1/2 pounds green and yellow Romano beans, stems removed, tails left on
1 tablespoon rosemary leaves
1 tablespoon sage leaves
1 tablespoon thyme leaves
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350°F.
Peel the onions, trim the roots, but leave the root ends intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 3 or 4 thick (about 1/3-inch) wedges. Slice the garlic cloves lengthwise into three or four thick slices each.
Toss all the ingredients in a large bowl with 2 tablespoons salt and some freshly ground black pepper. Transfer the beans to a baking sheet. 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. (You may need to stir more often toward the end, to keep the beans from browning too quickly.)
