What I Made: Romano Beans with Butter and Onion

I’m a big fancy of the idea that “less is more”. Why go to great lengths to make some extravagant dish when a simple, 3-5 ingredient recipe will taste great without the hassle? Especially while on vacation, this recipe for green romano beans with butter and onion fits that bill perfectly, a quick blanch, a toss with onions in oil and butter, and you’re on your way to a great side dish.

You’ll notice (okay, probably not) that this are not my normal cookwear. CSA in the City is on the road this week! There will be fewer posts than normal.

I used one mini purplette onion, finely diced, and then sautéed in oil.

The beans were blanched for 4-5 minutes, dunked in ice water, then tossed in the onions and oil with a bit of butter.

Finished product!

Easy, right? The full recipe is below.

Romano Beans with Butter and Mini Purplette Onions, adapted from Food and Style

3/4 lb Romano beans – trimmed and cut on the diagonal in 2” pieces (3 cups)
1 tablespoons extra virgin olive oil
1 mini purplette onion – quartered and thinly sliced
1 tablespoon unsalted butter
1 bunch fresh chives – cut in 1/2” pieces (optional)
salt and pepper to taste

Step 1: Blanch the beans for 4 minutes in salted water until tender but still a little crunchy. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on clean kitchen towel. Pat dry and transfer to a bowl. Set aside.

Step 2: Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and onion. Sauté for 2 minutes until the onion has softened and begin to turn pale-golden.

Step 3: Add the beans. Toss well and sauté for 1 minute until the beans are warmed through. Add the butter, chives, salt and pepper and toss well until the butter has completely melted. Remove from heat. Transfer to a platter or large bowl and serve immediately.

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