Dragon’s Tongue Beans with Caramelized Onions

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Dragon's Tongue Beans with Caramelized Onions

Yields1 Serving
 1 lb Dragon's Tongue beans, stem ends popped off
  2 T butter
  2 medium or 1 large onion, sliced as thinly as possible
  1 C chicken or vegetable stock (or water)
  1 1/2 T sugar
  1 T red wine vinegar
  salt and pepper to taste
1

Cook beans in boiling salted water until tender, approx. 5 minutes. Drain and immerse in ice water to stop the cooking (this will ensure your beans stay crisp and delightful).

2

Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, 15 or so minutes.

3

Deglaze pan with stock or water and boil for 5 minutes to reduce and concentrate flavors. Stir in sugar and vinegar. Add beans to the onions and heat through (just a minute or two). Season with salt and pepper, to taste.

Ingredients

 1 lb Dragon's Tongue beans, stem ends popped off
  2 T butter
  2 medium or 1 large onion, sliced as thinly as possible
  1 C chicken or vegetable stock (or water)
  1 1/2 T sugar
  1 T red wine vinegar
  salt and pepper to taste

Directions

1

Cook beans in boiling salted water until tender, approx. 5 minutes. Drain and immerse in ice water to stop the cooking (this will ensure your beans stay crisp and delightful).

2

Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, 15 or so minutes.

3

Deglaze pan with stock or water and boil for 5 minutes to reduce and concentrate flavors. Stir in sugar and vinegar. Add beans to the onions and heat through (just a minute or two). Season with salt and pepper, to taste.

Notes

Dragon’s Tongue Beans with Caramelized Onions
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