Slow-Roasted Romano Beans Recipe | Epicurious
Editor's note: Serve these beans with Suzanne Goin's Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli .
Keywords
- bean and legume
- green bean
- side
- dinner
- lunch
- nut free
- gluten free
- dairy free
- keto
- vegetarian
- vegan
- easy
- roast
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 2 small red onions
- 6 large cloves garlic, peeled
- 2 1/2 pounds green and yellow Romano beans, stems removed, tails left on
- 1 tablespoon rosemary leaves
- 1 tablespoon sage leaves
- 1 tablespoon thyme leaves
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
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