Oxbow Farm & Conservation Center

Dragon’s Tongue Beans w/ Caramelized Onions

From the Oxbow recipe archive

  • 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 & pepper to taste

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

  • 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.

  • 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. Yu-hum!