Fresh Shell Beans With Caramelized Onions And Sage Recipes

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.

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.