Roasted Butterbeans, Green Beans, And Pearl Onions

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Roasted Butterbeans, Green Beans, And Pearl Onions

 

13 cups water, divided

1 cup dry baby butterbeans, sorted, rinsed

8 ounces baby pearl onions

2 pounds green beans, washed, and ends trimmed

1/3 cup thinly sliced garlic

2 tablespoons freshly chopped thyme

1/2 teaspoon salt

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 tablespoon tamari or soy sauce

1/4 teaspoon freshly ground black pepper

 

In a pot, combine 10 cups water and the butterbeans,

and bring to a boil. Reduce the heat to low, cover,

and simmer for 1 1/2 hours or until the beans are just

tender. Drain the cooked butterbeans, reserving the

cooking liquid for making soups, and set aside the

drained beans.

Meanwhile, in a saucepan, bring the remaining 3 cups

water to a boil. Add the pearl onions and cook them in

the boiling water for 2 to 3 minutes to loosen the

skin. Drain the pearl onions and set aside to cool.

When the pearl onions are cool enough to handle, peel

off the outer layer from each and discard it.

Lightly oil (or spray with a light mist of oil) a 15-

by 10-inch baking dish. Layer the green beans, pearl

onions, garlic, thyme, and salt, and then drizzle the

olive oil over the top and toss gently to combine.

Bake at 375 degrees for 15 minutes.

Remove the pan from the oven, add the cooked

butterbeans, toss gently, and bake an additional 8 to

10 minutes or until the green beans are crisp-tender.

Remove the pan from the oven, drizzle the remaining

ingredients over the top of the vegetables, toss

gently, and transfer to a large bowl and serve.

Serves 8 to 10.

 

 

 

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