Stewed Romano Beans With Tomatoes

By Martha Rose Shulman

Stewed Romano Beans With Tomatoes
Andrew Scrivani for The New York Times
Total Time
About 35 minutes
Rating
4(252)
Comments
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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.

Featured in: Romanos Aren’t Just Any Green Beans

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Ingredients

Yield:Serves 4 to 6
  • 3tablespoons extra-virgin olive oil
  • 1large red onion, finely chopped
  • Salt
  • 2large garlic cloves, minced
  • 1½pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths
  • 1cup grated or chopped peeled tomatoes (about ¾ 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)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

178 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 7 grams protein; 476 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Stir in romano beans, tomatoes and half the dill. Add ½ 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.

  3. Step 3

    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.

Tip
  • If you can’t find romano beans, use regular green beans. Reduce the first 20 minutes of simmering to 15 minutes.

Ratings

4 out of 5
252 user ratings
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Comments

Sally

When beans and tomatoes from the garden are threatening to overwhelm us, I make a giant pot of this, but only simmer for 10 minutes. Then I freeze it in meal-sized portions, to savor summer all winter long. (If you're using the feta, add it when serving.) Some in my household don't care for dill, so I substitute Greek oregano or thyme -- either is delicious.

Ari

This is redundant with simmering them with the herbs, all you're doing is making a soup out of the blanching water and discarding whatever flavor ends up in it. This isn't a high heat method that would benefit from blanching. It's important to understand why we do things in the kitchen, especially when you're suggesting taking an extra step to take the recipe more complex.

Kayla

I blanch any green beans, including Romano. Cool them. Heat 2 T olive oil with minced garlic. Chop fresh tomato or in winter use canned. S&P, grate fresh nutmeg, Put beans in this sauce to warm thru or cook until you like the doneness. Chopped basil to top, or in winter, chopped parsley. No cheese.

KAJones

Very good base recipe; I like to use minced shallot instead of onion, and to add a tablespooon or two of tomato paste, and sub white wine for some of the water to balance the sweetness.

Janice

I wait all year for the few weeks I can find Romano beans at the farmers market. Best and easiest: clean, trim, and snap 2-3 lb into app 2-inch sections. In heavy Dutch oven, melt 8 oz salted butter, add beans and stir to coat w wooden spoon. Do NOT add any water or other liquid. Grate LOTS of black peppercorns over the beans, cover and just simmer on low for 1-2 hours, until beans are really soft (unlike almost all other bean preps), even better if slightly browned in the butter. Salt if needed

KateD

My family had never eaten Romano beans. Stewed vegetables don't sound appealing but this recipe was a big hit. The beans become tender and almost meaty. I made it with chicken stock instead of water and served over pasta. The dill and feta really compliment the romano bean flavor but Basil and parmesan would be good too. I'm These beans are really healthy as they are high in fiber and protein

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