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"  Runner beans (aka Italian flat beans) have been appearing in our local farmer&amp;#039;s market lately, and they are so delicious. They have a tender creaminess that regular greens don&amp;#039;t have, yet they are still sturdy and &amp;quot;bite-y,&amp;quot; even after lengthy cooking. They are sort of like a fava bean and haricot vert rolled into one, only flatter.  My favorite way to do &amp;#039;em up is to saute some smashed garlic and sweet red onion in olive oil until the onions go all caramel-y. (In winter time I also add a bit of diced pancetta.) Then I dump in the beans (ends snapped) and saut\u00E9 until they are crisp-tender. Sea salt (I much prefer it to kosher salt.) and fresh ground pepper are the finishing touch, although a splash of really good balsamic vinegar added at the end of cooking lends a sweet and pleasantly tangy flavor. Sauteed Italian Runner Beans with Sweet Onion   olive oil  1/2 a sweet red onion, diced or thinly sliced 2 cloves of garlic smashed 2 lbs of Italian Runner Beans or Broad Beans, washed (leave a little water clinging to them\u2014don&amp;#039;t pat them dry) and snapped sea salt and freshly ground pepper optional: 2-3 ounces of diced pancetta, a splash of balsamic vinegar  Heat a couple of glugs of olive oil, the onion and garlic in a large saut\u00E9 pan over medium heat, stirring occassionally, until the onions are nicely golden-brown and starting to caramelize, about 15 minutes. If using pancetta, add it in and saut\u00E9 about 5 minutes more until pancetta are browned and crisp. Add in the beans and saut\u00E9 until the beans are crisp but tender, about 8 minutes. Season with salt and pepper to taste (add just a splash of balsamic vinegar if using and cook for 1 minute), and serve. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a37667/sauteed-italian-runner-beans-sweet-onion-recipe/>