Romanos hold up to longer cooking, as you’ll see when you make this dish. Even when they soften, after 20 minutes of braising or stewing, they still have plenty of texture, their color remains good and they become somewhat juicy. If you can’t find romano beans use regular green beans. Just reduce cooking time to 15 minutes.
Ingredients
- 3tablespoons extra-virgin olive oil
- 1large red onion, finely chopped
- Salt
- 2large garlic cloves, minced
- 1 ½pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths
- 1cup grated or chopped peeled tomatoes (about 3/4 pound)
- ¼cup chopped fresh dill
- Ground black pepper
- Feta cheese for topping
- Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)
Serves 4 to 6
Preparation
- Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
- Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
- Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.
- If you can’t find romano beans, use regular green beans. Reduce the first 20 minutes of simmering to 15 minutes.
About 35 minutes
Dining and Cooking