Ingredients
1/2 lb Dragon’s Tongue beans, stem ends popped off
1 T butter
1 medium onion, sliced as thinly as possible
1/2 C chicken or vegetable stock (or water)
3/4 T sugar
1/2 T red wine vinegar
salt and pepper to taste
Directions
1. Cook beans in boiling salted water until tender, approx. 5 minutes. Drain and immerse in ice water to stop the cooking (this will ensure your beans stay crisp and delightful).
2. 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.
3. 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.