Thursday, August 13, 2009
Trying to use up all those beans in your garden? Here's a flavorful alternative to boil and butter beans that may be served warm or cold.
At my Nonna's summer table this dish was served in her biggest serving bowl with plenty of pecorino.
Uncle Gus's Roasted Red Onion & Romano Beans
2 1/2 lbs medium red onions (about 5)
1/4 cup olive oil
2 TBLS balsamic vinegar (I used white balsamic)
1/2 tsp sea salt
1/4 tsp white pepper
1/4 cup water
2 lbs romano green beans or any green bean in your garden-trim & cut into 2-inch pieces
8 thinly sliced pieces of prociutto
rosemary, thyme, summer savory, basil and oregano
Preheat oven to 425 degrees. Rinse, peel and trim root ends of onions..leaving onions whole. Then quarter onions lengthwise making generous 1/2 inch slices.
Oil a 13 x 9 sheet pan. Put onions in pan, then drizzle with olive oil, vinegar, tossing to coat them. Lay prociutto slices over onions. Sprinkle with salt, pepper and herbs seasonings.
Roast uncovered about 30 minutes, turning over once mid cooking and baste. Remove prociutto, set aside on paper toweling, cool and roughly crumble (like bacon). Add water to the pan and continue to roast the onions another 15 minutes. When onions are tender transfer to a large bowl along with pan juices.
While the onions are roasting, cook beans in a boiling pot of salted water uncovered until just crisp-tender, about 6-8 minutes. Drain beans in a colander, then add to onions, sprinkle with prociutto pieces and toss well. Season with a bit of salt and ground pepper and serve. Enjoy!