Romano Rice And Beans Recipes

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

STEWED ROMANO BEANS WITH TOMATOES

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.

BRAISED ROMANO BEANS WITH SALMORIGLIO

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.

ROMANO RICE AND BEANS

Steps:

• Sauté the garlic, onion, carrot, bell pepper and celery in oil until tender.
• Add the chopped cilantro, basil and oregano.
• Stir in tomatoes and drained beans; add cooked rice and Parmesan cheese tossing all together.
• Heat through, adjust salt and pepper to taste.
• Garnish with additional cilantro if desired.