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
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.
