Stewed Romano Beans With Vinegar and Garlic

Heat 1 Tbsp. vegetable oil in a large saucepan over medium. Cook 1 small onion, finely chopped, stirring often, until softened, about 4 minutes. Add 1 lb. cherry tomatoes, halved, and cook, stirring occasionally, until tomatoes have released some of their juices and are beginning to collapse, 8–10 minutes. Add 2 garlic cloves, finely chopped, 2 Tbsp. apple cider vinegar, 2 tsp. (packed) light brown sugar, 1 tsp. finely grated peeled ginger, and 1 tsp. ground cumin. Cook, stirring, until brown sugar is dissolved and mixture is fragrant, about 1 minute. Add 1 lb. Romano beans, wax beans, or green beans, trimmed, cut into 3" pieces, and stir to coat; season with kosher salt. Stir in ½ cup water and bring to a simmer. Cover and cook 10 minutes. Uncover and continue to cook until beans are tender and sauce is slightly thickened, 5–10 minutes more. Taste and season with more salt if needed.

Transfer beans to a platter; top with parsley leaves. Serve warm or room temperature. Do ahead: Romano beans can be made 2 days ahead. Let cool; cover and chill. Bring to room temperature or reheat before serving.