Tender, flat Romano beans—sometimes called Italian pole beans—are one of summer’s most underrated treasures. Slowly braised with soffritto, garlic, and a splash of white wine or water, they transform into something rich and comforting while keeping their garden-fresh flavor. This simple dish is equally at home beside grilled meats or served with crusty bread as a light vegetarian meal.
For a rustic touch, try the traditional addition of bacon fat—or achieve similar depth with smoked Spanish paprika for a vegetarian twist. Either way, the beans turn silky and savory, with the aromatic base creating layers of flavor that feel like they’ve simmered all afternoon.
INGREDIENTS:
1 lb. large Romano beans, stems snapped
1 heaping tablespoon of soffrito (minced onion, carrot, celery- 2:1:1- sautéed until tender and golden. Make a lot of it and storein the freezer) – OR – 1/4 of a brown onion minced
1 large garlic clove, germed and minced
2 tablespoons fruity olive oil
1/2 tablespoon bacon fat, optional
1/3 cup water or white wine
Salt and pepper to taste
METHOD:
In a pot just large enough to hold the beans, heat the olive oil over medium heat until shimmering. Add the soffritto (or onion) and cook until softened and fragrant. Stir in the garlic and cook gently until aromatic but not browned.
If using bacon fat, stir it in now and let it melt. For a vegetarian version, substitute 1 teaspoon of Spanish smoked paprika (pimentón de la Vera) and a drizzle of extra olive oil.
Add the beans and toss well to coat with the aromatics. Pour in the water or wine, cover the pot tightly, and bring to a gentle simmer.
As soon as the liquid steams, reduce the heat to the lowest setting. Cook for about 1 hour, occasionally shaking the pot to move the beans around. Check after 30 minutes; if the pan seems dry, add a splash more liquid.
When the beans are meltingly tender but still hold their shape, season with salt and pepper. Serve warm or at room temperature.
CHEF’S NOTE:
Make a large batch of soffritto and freeze it in small portions—it’s a secret flavor booster for soups, sauces, and stew
