Romano Beans Food
ROMANO BEAN SALAD
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
Time 4h20m
Yield 2
Number Of Ingredients 7
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
STEWED ROMANO BEANS WITH TOMATOES
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
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
GRILLED ROMANO BEANS
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
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.
SLOW-ROASTED ROMANO BEANS
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
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.)
ROMANO BEANS!
We have a lot of green beans this year. I figured out what to do with the small tender beans, but the Romanos are different... tasty, but different.
Provided by Sweetiebarbara
Categories Onions
Time 1h
Yield 1 dish of Italian Romano Beans, 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean and string beans, then break into bite sized pieces.
- Slice onion.
- Sauté onions and beans in olive oil over medium high heat until golden brown.
- Add chicken broth, reduce heat, cover, and simmer until most of liquid is gone (about 45 minutes to an hour).
- Serve (optional: garnish with grated Parmesan cheese).
Nutrition Facts : Calories 120.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 2.7, Sodium 137.8, Carbohydrate 16.4, Fiber 4, Sugar 7.5, Protein 5
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