Fresh Shell Beans With Caramelized Onions and Sage

"Another fabulous recipe from Wilson Farms in Lexington MA. If you're a fan of fresh food and ever in or near Lexington, you've got to go to this place! It's indescribably amazing."
 
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photo by srizzo609 photo by srizzo609
photo by srizzo609
Ready In:
2hrs 30mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. I eat this like a bruschetta! It is a great appetizer that my friends request every summer get together!
     
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RECIPE SUBMITTED BY

<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>
 
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