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