Editor's note: Serve these beans with Suzanne Goin's Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli .
Recipe information
Yield
Serves 6
Ingredients
Preparation
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.)
