Romano Beans With Mustard Vinaigrette And Walnuts Recipes

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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

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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.

FLAT BEANS WITH MUSTARD THYME VINAIGRETTE



Flat Beans with Mustard Thyme Vinaigrette image

Romano beans, also known as Italian flat beans, are pleasantly mild and sweet. Tossing them in this quick vinaigrette adds a robust, pungent flavor-they will complement any summery main dish.

Provided by Maggie Ruggiero

Categories     Summer     Gourmet     Bean     Mustard     Healthy     Quick and Healthy     Quick & Easy

Number Of Ingredients 6

1 Tbsp. cider vinegar
1 tsp. Dijon mustard
1 tsp. chopped thyme
1 small garlic clove, minced
1/4 cup extra virgin olive oil
2 1/2 lb Romano (flat) beans, trimmed

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Steps:

  • Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
  • Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.

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2018-04-17  · recipes. May 2018 Issue. Romano Beans with Mustard Vinaigrette and Walnuts . By Ignacio Mattos. April 17, 2018. 5.0 (7) Read Reviews. Photo by Michael …
From bonappetit.com
5/5 (5)
Estimated Reading Time 1 min
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  • Preheat oven to 350°. 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.
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ROMANO BEANS WITH MUSTARD VINAIGRETTE AND WALNUTS
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
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