Royal Burgundy Beans from A Duck's Oven

A couple of weeks ago, Boyfriend’s parents gave me a load of fresh vegetables from their garden because they are fantastically amazing and generous and kind and all things wonderful. Among the cucumbers and lovely little things called chocolate jalapeños were these royal burgundy beans! They are absolutely incredible. They start out as a deep, dark purple with bright green insides, but when cooked, they magically transform into a spring green bean.

It’s all totally beyond my comprehension. I just figure little bean fairies come and paint them when I get distracted by other components of my meal. How else could they do that little trick?!

I start by snapping off the ends of the beautiful purple beans. I know you can (ahem, are supposed to) leave the pointy sides on… but I want ’em gone. All of ’em. So that’s what I do. And it’s so fun because the insides are a hugely contrasting bright green!

Royal Burgundy Beans from A Duck's Oven

I really like onions with my beans, especially sweet Walla-Wallas, so I add some that are roughly chopped.

Royal Burgundy Beans from A Duck's Oven

Then I pour on a little bit of olive oil, kosher salt, lemon pepper, and garlic powder.

Royal Burgundy Beans from A Duck's Oven

It all goes into a sauté pan over medium heat for 10-15 minutes, depending on how soft you like your veggies. I like mine to be a little crunchy. Taste-testing is totally acceptable. Then their color starts to change and fade…

Royal Burgundy Beans from A Duck's Oven

And then, somehow, they’re bright green, just like your run of the mill green bean.

I’m obsessed- these things are totally incredible. Please find a way to get your hands on some today! I bet one of your local small grocers has some so you can be a little more impatient!

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Get the Recipe:

Royal Burgundy Beans

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 Servings


  • 3 cups of royal burgundy beans
  • 1 cup roughly chopped sweet onion
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp lemon pepper
  • 1/2 tsp garlic powder


  • Snap the ends off of the beans. If your beans are long or if you like shorter beans, snap them in half. Toss the beans and onions together.
  • Drizzle the olive oil over the beans and onions. Add the salt, lemon pepper, and garlic powder and toss together until beans and onions are well-coated.
  • Add the beans and onions to a sauté pan and cook over medium heat for 10-15 minutes, or until beans are at desired softness.
Course: Side
Author: Chelsea Cole
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