These beautiful beans are tossed with Italian red onions and fresh parsley.
1 pound mixed green and yellow Romano beans, trimmed
2 Tropea onions, green ends discarded, peeled and then chopped
2-3 tablespoons butter
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper
1. Fill a large pot with water, bring to a boil. Drop in wax beans, cook briefly until just tender, approximately 1 minute. Remove from heat, drain and rinse with cold water to stop the beans from cooking any longer. Set aside.
2. Meanwhile, in a large sauté pan, add the butter and onions, cooking over low heat until onions are tender and caramelized. Add the Romano beans, turn heat to high and toss to combine. Season with salt and pepper and garnish with the parsley.