Editor's note: Serve these beans with Suzanne Goin's Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli .

　　

Ingredients

Serves 6

　　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

　　

Step 1

Preheat the oven to 350°F.

　　

Step 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.

　　

Step 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.)

　　Excerpted from The A.O.C. Cookbook Copyright © 2013 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.SUZANNE GOIN was born and raised in southern California and graduated from Brown University. In 2006 she was the recipient of two awards fromt he James Beard Foundation (Best Chef California and Best Cookbook from a Professional Viewpoint for Sunday Suppers at Luques), and she has recieved five consecutive nominations for Outstanding Chef of the Year. Goin is the chef and owner of Luques, A.O.C., Tavern, and The Larder, all in Los Angeles, where she lives with her husband, David Lentz.