Whatever you do, don’t pass up this recipe. A superstar side dish, it’s simultaneously rich, satisfying, and surprising thanks to its layered flavors and dill finish. Try it once and it’s sure to become a favorite. FYI, the fatter the bean, the better the result, so skip the skinny haricots verts and reach for Blue Lake or Romano beans.
Servings 4 people


  • 1⁄4 cup extra-virgin olive oil
  • 1⁄2 yellow onion thinly sliced
  • Kosher salt
  • 1 pound green beans trimmed, or Romano beans, trimmed and halved crosswise
  • 1⁄2 cup gluten-free chicken broth vegetable broth, or water
  • 1⁄4 cup chopped fresh dill


  1. In a wide sauté pan, warm the oil over medium-high heat. Add the onion and a pinch of salt and stir well. When the onion starts to sizzle, reduce the heat to medium-low and cook, stirring a few times, until softened, about 5 minutes. Add the beans and increase the heat to medium-high. Stir until the beans start to brighten in color, about 1 minute. Add the broth, bring to a boil, then lower the heat, cover, and simmer until the beans are soft and pale green, 15 to 18 minutes. Stir in the dill. Let the beans cool for a few minutes. Season to taste with salt and serve.

Recipe: Tori Richie
Photography and Styling: Zoe Armbruster