Heat the olive oil in a medium sized skillet over medium low heat. Add the onions and saute about 15 minutes, or until they have reduced by half. Add the garlic, thyme, sage, honey, dill, oregano, rosemary. Increase the heat to medium high and continue to saute the onions until browned. While the onions are cooking, steam the green beans until tender. Transfer the cooked beans to a food processor along with the onions and the remaining ingredients. Puree until chunky. Use immediately, or refrigerate up to four days.