Yellow Romano Bean Stew Romanian Food

YELLOW ROMANO BEAN STEW ROMANIAN

Steps:

• Saute onion in olive oil; cook until light brown,10 minutes.
• Add paprika; stir; add salt and pepper; stir.
• Add tomato paste (Recipe says to add tomato paste at end but it won't cook enough for me.).
• Add beans; cook a minute; add water.
• Simmer until beans are soft crisp; he says 1 hour but that may be too long. You may need to add water but don't add too much as the water must all be evaporated at end.

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.