Slow-Roasted Romano Beans

• 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

1. Preheat the oven to 350u0b0F.
2. Peel the onions, trim the roots, but leave the root ends intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 3 or 4 thick (about 1/3-inch) wedges. Slice the garlic cloves lengthwise into three or four thick slices each.
3. Toss all the ingredients in a large bowl with 2 tablespoons salt and some freshly ground black pepper. Transfer the beans to a baking sheet. Roast in the oven for 40 minutes, stirring every 10 minutes or so, until the beans are completely wilted, shrunken, and concentrated in flavor, with a little caramelization around the edges. (You may need to stir more often toward the end, to keep the beans from browning too quickly.)

red onions, garlic, romano beans, rosemary, sage, thyme, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/slow-roasted-romano-beans-51204610 (may not work)