Set aside.Īdd the remaining 1 tablespoon oil to the skillet. Remove the sautéed shallots and garlic from the pan with a slotted spoon, pressing any excess oil back into the skillet. Add the garlic and continue to sauté for 30 to 45 seconds, until tender and fragrant but not browned. Add the shallots and sauté over medium heat about 1 minute. In a large skillet, heat 2 tablespoons of the olive oil. Drain, leaving any water clinging to the beans. Rinse the beans under cold running water. 1/4 cup loosely packed fresh oregano leaves.Add cooked garbanzo beans or potatoes to braised Romano beans to make a hearty entrée.If you have both small and large beans to cook, separate them into two batches for cooking because the thicker ones take longer to become tender.Allow the beans to cool completely before draining in a colander. If you are using the steamed beans in a cold salad recipe, place the drained beans in a large bowl filled with cold water and ice.Cool your braised Romano beans for five to 10 minutes before serving. Simmer over medium-low heat for 40 to 50 minutes, stirring occasionally, until the beans are soft and most of the moisture has evaporated. Remove the bean pieces from the pot with a slotted spoon, and serve promptly.Ĭook onions, celery, carrots or any other garnish or vegetable you prefer, in olive oil over medium heat until golden.Īdd additional flavorings such as tomatoes or minced garlic, then add cut Romano beans. Bring the water to a full, rolling boil over high heat.Īdd washed Romano beans that have been cut into 1- to 2-inch pieces to the pot of boiling water.īoil bean pieces until tender.
#Italian green bean recipe full#
Cover with the lid, and cook for another two to three minutes.ĭrain the beans in a colander and serve immediately, seasoned with salt or salt substitute and fresh-ground black pepper to taste.įill a large pot half full of water, add 1 to 2 tsp. If the beans are not yet soft, use a spoon to rotate the pieces at the top of the steamer basket to the bottom, nearer the water. Remove the lid, and test the beans tenderness with the tip of a sharp knife. Set the lid on the pot, and cook for three to four minutes. Place the bean pieces in the steamer basket. For an attractive visual effect, hold the knife at a 45-degree angle to the beans, to cut sections on the diagonal.
Cut the beans into 1- to 1 1/2-inch sections. Turn the heat to high, and bring the water to a boil.Ĭhop the stem and tips of the beans off with a sharp paring knife while the water is heating. Set a steamer basket in a large cooking pot with 1 inch of water in the bottom. Rinse Romano beans under running water to wash away any debris. Limp, listless beans should be avoided and the beans should be stored in paper bags and used within a few days for best results. When selecting Romano beans in the market, look for crisp specimens with even coloration and no soft spots or signs of mold. In addition to being available in classic green, Romanos also come in yellow and purple, for cooks who like to play around with different colors in their cooking. However, overcooking will cause the beans to turn into a tasteless mush, so take care when preparing them in braised and other long-cooked dishes. These beans can be lightly cooked to retain their crunchy texture or cooked until they are extremely tender. To use Romano beans, snap or trim off the ends and rinse the pods to remove any dirt from the field. You may also hear these legumes referred to as Italian flat beans or Italian snap beans, but don’t confuse them with fava beans, which are sometimes labeled as “Italian broad beans.” These snap beans are flattened, rather than rounded, as one might expect. They can also be added to soups, stews, stir fries and an assortment of other dishes.
These beans are often braised with other vegetables and eaten as a side dish. They are considered ripe when they make a crisp “snap” if they are broken in half, and they have a very mild flavor and a tender texture.
Like other snap beans, Romano beans are supposed to be eaten whole. They are also readily available frozen in most markets. They are usually available in late summer and fall. Specialty grocers and farmers’ markets sometimes carry them and they can also be grown at home, assuming you live in an area with a Mediterranean climate. Romano beans are a form of flat snap bean which originated in Italy.
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