Flecked Bean Tzimmes

Odesan cuisine is all about the important nuances—small but very important details about how to source, cook, and even slice an ingredient, like in this recipe. It’s crucial to slice the onions very evenly into fine rings, about ¼ inch (5 mm) thick. And then you must fry them really slowly in plenty of good sunflower oil so they turn nicely browned and caramelized. I got this advice on how to fry the onions from Oleg, who said he was sad that many people no longer make this dish; they compl