If you’ve never cooked Romano beans, you’re in for a treat. These broad, flat Italian green beans have a hearty texture and rich, earthy flavor that stand up beautifully to slow cooking. Unlike slender green beans, Romano beans become exceptionally tender when gently braised, soaking up the flavors of garlic, tomatoes, and olive oil until they practically melt in your mouth.
Romano beans are currently in season and available from Borba Family Farms at the Monterey Bay Certified Farmers Markets. Their freshly harvested beans are perfect for this classic Mediterranean-style preparation that pairs beautifully with grilled meats, roasted chicken, fresh fish, or a slice of crusty artisan bread for soaking up the delicious tomato sauce.
Braised Romano Beans with Tomatoes and Garlic
INGREDIENTS:
1 pound Romano beans, stem ends removed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes (optional)
1 (14-ounce) can crushed tomatoes, or 2 cups halved fresh cherry tomatoes
½ cup vegetable broth or water
1 teaspoon kosher salt, or to taste
Freshly ground black pepper
Chopped fresh basil or parsley, for garnish (optional)
Freshly grated Parmesan cheese, for serving (optional)
METHOD:
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onion with a pinch of salt and cook for 5 to 8 minutes, until softened and lightly golden. Stir in the garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant.
Add the crushed tomatoes (or fresh cherry tomatoes) along with the vegetable broth or water. Stir to combine and bring to a gentle simmer.
Add the Romano beans, stirring until well coated with the tomato mixture. Cover the pan, reduce the heat to low, and simmer gently for 40-50 minutes, or until the beans are completely tender. Be sure to check the beans after 30 minutes and add additional broth or water if necessary.
Remove the lid during the final 5 minutes of cooking if you’d like the sauce to reduce slightly. Taste and adjust the seasoning with salt and freshly ground black pepper.
Garnish with chopped basil or parsley and, if desired, a sprinkle of freshly grated Parmesan cheese before serving.
YIELD: Serves: 4–6
CHEF’S NOTE:
Romano beans aren’t meant to stay crisp. Unlike French green beans or haricots verts, these broad Italian beans are traditionally cooked until silky and tender. Slow braising allows them to absorb the rich tomato and garlic flavors while developing their signature buttery texture.
Serve alongside grilled sausages, roasted chicken, lamb, or spoon the beans over creamy polenta or cooked farro for a satisfying vegetarian meal.
