Hi Everyone, today I want to talk about the Romano green bean which is an Italian flat bean. It is grown like any green bean, either pole or bush. If you are a gardener, it's not too late to add this delicious variety to you garden. Romano beans are extraordinary enough to include even if you are already growing green beans. If you don't have a garden, look out for them this summer, as you only find them in markets during the summer months. Remember that they are flat. What sets this bean apart is it's succulent and rich texture. Most green beans are crisp and juicy, while the Romano has a meaty quality. I love them sauteed with olive oil and garlic. They are great over pasta. A nice hearty pasta dish is sauteed beans with fresh or canned tomatoes, some fresh basil, finished with parmigiano cheese on top. They're also good sauteed, then cooled and served with a little vinegar or lemon juice as a salad. I know that once you try them you'll love them!
Romano Beans and Tomato Sauce:
Crush a couple of cloves of garlic and saute in olive oil and salt until golden. Add about 1/2 lb of clean romano green beans either whole or cut to a size that you prefer, and a little water and let cook slowly. When the beans have softened, add some fresh or canned tomatoes, a few fresh basil leaves, salt, and cook until the beans are soft the tomatoes have cooked down. Pour over some pasta that has been cooked al dente and add some grated parmigiano cheese on top. Mmmmmm, so good! Enjoy xo.
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