Recipes For Romano Beans

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STEWED ROMANO BEANS WITH TOMATOES



Stewed Romano Beans With Tomatoes image

Romanos hold up to longer cooking, as you'll see when you make this dish. Even when they soften, after 20 minutes of braising or stewing, they still have plenty of texture, their color remains good and they become somewhat juicy. If you can't find romano beans use regular green beans. Just reduce cooking time to 15 minutes.

Provided by Martha Rose Shulman

Categories     easy, lunch, quick, snack, vegetables, main course, side dish

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
Salt
2 large garlic cloves, minced
1 1/2 pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths
1 cup grated or chopped peeled tomatoes (about 3/4 pound)
1/4 cup chopped fresh dill
Ground black pepper
Feta cheese for topping
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Steps:

  • Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
  • Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
  • Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 476 milligrams, Sugar 6 grams

ROMANO BEAN SALAD



Romano Bean Salad image

There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.

Provided by Chef John

Categories     Salad     Beans

Time 4h20m

Yield 2

Number Of Ingredients 7

1 pound fresh romano or green beans, trimmed
2 cloves garlic, sliced
2 tablespoons olive oil
2 fresh mint leaves, torn
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
2 mint leaves, for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
  • Smash garlic, olive oil, mint, and salt using mortar and pestle.
  • Pour vinegar and half of olive oil mixture over beans and toss well.
  • Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
  • Remove beans from refrigerator, top with fresh mint and serve.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 17.3 g, Fat 13.8 g, Fiber 7.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 16 mg, Sugar 3.2 g

ROMANO BEANS WITH MUSTARD VINAIGRETTE AND WALNUTS



Romano Beans with Mustard Vinaigrette and Walnuts image

Romano beans, also known as Italian pole beans, are wide and flat and have a less delicate texture than green beans but share their mild and sweet flavor.

Provided by Ignacio Mattos

Categories     Bon Appétit     Side     Green Bean     Walnut     Summer     Spring

Yield 8 servings

Number Of Ingredients 9

1 cup walnuts
3 lb. Romano beans or green beans, trimmed
3 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, finely grated
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1/2 lemon
3/4 cup very coarsely chopped parsley
Freshly ground black pepper

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
  • Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8-10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
  • Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.
  • Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.

BRAISED ROMANO BEANS WITH SALMORIGLIO



Braised Romano Beans with Salmoriglio image

This is a recipe from my Grandma Minnie, who would serve these beans inside of her world famous carrot ring. Romano beans are a unique twist on your typical "mushy" Thanksgiving sides by offering a fresh, Southern-Italian crunch to your plate.

Provided by Paul Kahan

Categories     side-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

4 Roma or plum tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
kosher salt
Freshly ground black pepper
1 cup sliced almonds
2 pounds Romano beans
5 medium shallots
2 cloves garlic
1 sprig fresh oregano
1 cup Chicken stock or water
2 cloves garlic
3 tablespoons fresh oregano
2 Lemons, juiced and zested
1/3 cup extra-virgin olive oil
salt
Freshly ground black pepper

Steps:

  • Beans, part 1: Preheat oven to 400 F. Trim the ends of the tomatoes, then cut the tomatoes in half lengthwise. Toss with 1 tablespoon olive oil and the balsamic vinegar. Season with salt and pepper. Spread them, cut side up, on a rimmed baking sheet and bake 45 minutes. Remove and let cool.
  • While the tomatoes are roasting, spread the slivered almonds in a small, ovenproof sauté pan and slide into the oven, underneath the tomatoes. Toast for 5 minutes, until fragrant and lightly browned. Meanwhile, trim and clean the Romano beans, peel and slice the shallots and garlic, and set them all aside. Heat remaining olive oil in a large sauté pan over medium-high heat. Add shallots and brown for a few minutes. Season lightly with salt and pepper. Add garlic and cook 1 minute. Add oregano, beans, and stock, and stir gently to combine. Cover with a tight-fitting lid and reduce heat to medium. Set a timer for 20 minutes.
  • Salmoriglio: Peel and mince the garlic. Pick the oregano leaves from the stems and chop with the garlic. Season lightly with salt and pepper. Add lemon zest to the herb-garlic mixture, and continue to chop until it's uniformly minced. Put mixture in a medium mixing bowl, and stir in lemon juice. Drizzle in olive oil. Season with salt and pepper.
  • Beans, part 2: After 20 minutes, check the beans for doneness. If they're "mushy" enough for you, remove them from the heat; if not, continue cooking for a few additional minutes. Once the tomatoes have cooled, remove the skins and coarsely chop. Fold the tomatoes and any leftover juices into the beans. Taste and adjust seasoning as necessary.
  • Assembly: Pour beans into a large mixing bowl. Add toasted almonds, and toss to combine. Dress beans with salmoriglio to taste. Season with salt and pepper, if necessary, and serve to your guests.

SLOW-ROASTED ROMANO BEANS



Slow-Roasted Romano Beans image

Provided by Suzanne Goin

Categories     Bean     Onion     Side     Roast     Legume     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

2 small red onions
6 large cloves garlic, peeled
2 1/2 pounds green and yellow Romano beans, stems removed, tails left on
1 tablespoon rosemary leaves
1 tablespoon sage leaves
1 tablespoon thyme leaves
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350°F.
  • Peel the onions, trim the roots, but leave the root ends intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 3 or 4 thick (about 1/3-inch) wedges. Slice the garlic cloves lengthwise into three or four thick slices each.
  • Toss all the ingredients in a large bowl with 2 tablespoons salt and some freshly ground black pepper. Transfer the beans to a baking sheet. Roast in the oven for 40 minutes, stirring every 10 minutes or so, until the beans are completely wilted, shrunken, and concentrated in flavor, with a little caramelization around the edges. (You may need to stir more often toward the end, to keep the beans from browning too quickly.)

GRILLED ROMANO BEANS



Grilled Romano Beans image

My husband came home yesterday with green Romano beans he bought at our local farmers' market and I was thrilled because we don't see them too often! What a rare treat! As far as preparing the beans, simple and quick is best and I usually steam or lightly sautè however this time I tried a stove top grill pan. If you are fortunate to find (or grow) yellow or purple Romano beans, replace a portion of the green ones for yellow/purple beans in this recipe. The garlic is my addition as is the cheese and although the latter is my contribution it is optional. *Be careful how much you salt the beans especially if you are adding the optional cheese- remember the cheese is salty, too.* Perfect all on its own, as a side dish, or as a delicious ingredient in warm weather salads or arranged over fresh pasta. Recipe found on the blog coconutandquinoa.wordpress.com.

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb green romano beans, ends trimmed
extra virgin olive oil (I used roughly 3 tablespoons of olive oil-a good quality one!)
2 garlic cloves, finely minced
sea salt (I used medium-coarse Sicilian salt)
pecorino romano cheese, freshly grated (optional, or other strongly flavored Italian cheese such as Parmesan, grana padano, etc.)

Steps:

  • Heat grill pan over medium heat for 4 or 5 minutes. Tip: if using an outdoor grill, thread the beans crosswise on bamboo skewers (skewers soaked in water first) on both the top and bottom of the beans.
  • In a shallow pan, lightly coat beans by rolling them in the olive oil.
  • Place the Romano beans on grill pan in a [single layer] and grill 4 minutes on each side.
  • Transfer to a serving dish and garnish with the minced garlic, sprinkle with sea salt and cheese, if using.
  • Servings are estimated.

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