Fresh Shell Beans With Caramelized Onions And Sage Recipes

FRESH SHELL BEANS WITH CARAMELIZED ONIONS AND SAGE

Steps:

• Slice the onions into thin slices.
• In large pot, heat the oil at medium-high heat. Add the onions; do not stir until onions start to brown.
• Lower heat and continue browning for about 20 minutes. You want the onions to brown evenly, but be careful they don't burn.
• Add carrots, celery, whole garlic cloves, and bay leaf. Cook for another five minutes.
• Add 1 teaspoons salt and pepper, beans, and enough water to cover everything by an inch. Bring to a simmer.
• Check beans after simmering 30 minutes; they should be almost soft.
• Cook another 10-20 minutes, or as needed. Remove from heat, drain, and reserve liquid. Remove carrots, celery, bay leaf, and garlic.
• Heat a saute pan over medium heat and add a tablespoon of olive oil. Add sliced garlic, anchovy paste, and roasted red peppers. Cook until garlic starts to brown.
• In a large bowl, combine garlic mixture, beans, sage, and one cup of reserved liquid. Season with salt and pepper.
• Serve with a first-rate crusty bread.

BEANS 'N' CARAMELIZED ONIONS

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onions over medium heat until softened. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in vinegar and brown sugar., In a pot of boiling water, cook green beans, uncovered, until crisp-tender, 4-7 minutes; drain. Add to onions; cook 1 minute, tossing to combine. Stir in bacon; sprinkle with salt and pepper.

CARAMELIZED ONION-BUTTERNUT ROAST WITH CHESTNUTS

Steps:

• Preheat the oven to 425 degrees.
• Place the onions and olive oil in a 9x13" baking dish, tossing to coat the onions with oil. Bake for about 30 minutes, stirring 3-4 times with a wooden spoon, until the onions are browned and sizzling. Remove from the oven and set aside.
• While the onions are roasting, prepare the whole, unpeeled chestnuts as follows: Slice a little slit in the shell of each chestnut to prevent them from exploding. Place the chestnuts on a rimmed baking sheet and roast for 25 minutes. Remove from the oven and place in a kitchen towel. Let cool a bit and crush them inside the towel to loosen their shells. Open the towel and remove the shells from the chestnuts.
• Coarsely chop the peeled chestnuts and add to the pan with roasted onions.
• Add the diced butternut squash, white beans, thyme, coriander, nutmeg, salt, pepper, and broth to the baking pan, stirring so that the chestnuts, squash and beans are well coated. Tightly cover the baking pan with aluminum foil and bake for 35-45 minutes, until the squash and chestnuts are tender.
• Toss together the bread crumbs, oil and sage in a bowl. Season to taste with salt, pepper, and cayenne. Remove the foil from the baking pan, top with the crumb mixture and bake for another 15 minutes, until the top is lightly browned.

GREEN BEANS WITH CARAMELIZED ONIONS

Steps:

• Heat the oil and sugar in a large skillet over medium-high heat. Add the onions; cook and stir until tender and golden brown, about 10 minutes.
• Mix the green beans with the onions, and cook for about 3 minutes. Remove from heat and season with dill, salt and pepper.