Editor's note:Serve these beans with Suzanne Goin'sBeef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli.
Ingredients
Serves 6
Step 1
Preheat the oven to 350°F.
Step 2
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.
Step 3
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.)
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Reviews (3)
Back to TopMade it with about 3 T oil and 2 t salt and it was delish!
Anonymous
Swarthmore
7/10/2019
I think the flavors were really lovely although it's the herbs, garlic, onions, and oil you are really tasting. I did use only 1 Tablespoon of salt as other reviewer suggested. In my case, 350 degree oven for 40 minutes had the desired results. I would use less oil and younger beans from my garden the next time..some of my beans were really tough and chewy in spite of roasting.
annjan
Seattle, Wa
8/29/2016
I LOVE AOC and go there every time I'm in LA. I got some romanos in my CSA and had to give this a shot. Here are my notes. 1) WAY too much salt. Cut it by half. 2) 350 degrees? No. My beans were steaming so I cranked it up to 400. Took over an hour since I started at 350 but I finally got some caramelization. 3) The herb flavor is wonderful. It's worth it to use fresh herbs for this. I'd make it again, with the modifications I mentioned. Restaurant-at-home, for sure!
katewawa1
San Francisco, CA
7/2/2016
