In a large heavy frying pan, skillet, plat à sauter, etc., put the onion to cook gently in half the butter for from 15 to 20 minutes, stirring occasionally, until soft and yellowed, but not browned. At the same time gently stew the tomatoes, apart, in the remaining butter, with a pinch of salt and the oregano, tossing or stirring to prevent their sticking, until nearly dry, all the excess liquid having been evaporated. Add the parboiled beans to the onions, salt, turn the flame up somewhat and toss regularly over a period of approximately 15 minutes—the beans and onions should both be lightly browned, but one must take care not to let the onions color too darkly. Add the tomatoes, pepper, and half the parsley, toss everything together for 5 minutes or so, sprinkle with the remaining parsley, and serve.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.