Tender, flat Romano beans—sometimes called Italian pole beans—are one of summer’s hidden gems. Unlike slender green beans, Romano beans are at their best when cooked slowly, allowing them to become silky, buttery, and full of flavor. Braised with onion, garlic, olive oil, and a splash of white wine or water, they make a wonderfully rustic side dish that pairs beautifully with grilled meats, roast chicken, or crusty bread for a simple vegetarian meal.
Fresh Romano beans are currently available from Borba Family Farms at the Monterey Bay Certified Farmers Markets while they’re in season.
INGREDIENTS:
1 pound Romano beans, stem ends removed
2 tablespoons extra-virgin olive oil
1/4 medium brown onion, finely minced (or 2 tablespoons prepared soffritto, optional)
1 large garlic clove, minced
1/3 cup dry white wine or water
1/2 tablespoon bacon fat (optional, for extra richness)
1 teaspoon smoked Spanish paprika (optional vegetarian alternative to bacon fat)
Salt and freshly ground black pepper, to taste
METHOD:
Heat the olive oil in a pot just large enough to hold the beans over medium heat. Add the onion (or prepared soffritto) and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute, just until fragrant.
If using bacon fat, stir it in now and allow it to melt into the onions. For a vegetarian version, skip the bacon fat and add the smoked paprika instead.
Add the Romano beans and toss to coat with the aromatics. Pour in the white wine or water, cover the pot tightly, and bring to a gentle simmer.
Reduce the heat to low and cook for 45 to 60 minutes, gently stirring or shaking the pot occasionally. If the pan becomes dry, add another splash of water.
When the beans are meltingly tender but still hold their shape, season generously with salt and freshly ground black pepper. Serve warm or at room temperature.
CHEF’S NOTE:
If you enjoy cooking Italian dishes, consider making a batch of soffritto—a simple mixture of finely chopped onion, carrot, and celery slowly cooked in olive oil until tender. Freeze it in small portions and use it as a flavor base for soups, sauces, braises, and stews. While it’s completely optional in this recipe, it adds wonderful depth of flavor.
Make a large batch of soffritto and freeze it in small portions—it’s a secret flavor booster for soups, sauces, and stew
