This week’s share includes the delectable treasures that are
Romano beans. Unfamiliar with these beans? No problem – here’s a quick profile
on them!
Romano beans are a form of flat snap bean which originated in
Italy. Many Italians cook with these beans when they are In season. Like other
snap beans, Romano beans are supposed to be eaten whole. They are considered
ripe when they make a crisp “snap” if they are broken in half. Romano beans are
often braised with other summer vegetables and eaten as a side dish, and they
can also be added to soups, stews, stir fries, and assortment of other dishes.
Romano beans are also 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.” Romano beans are pole beans, which means as they grow they love
to climb as they grow.
Romano beans are flattened, rather than rounded. To use them,
cooks snap or trim off the ends and rinse the pods to remove any dirt from the
field. The beans may be lightly cooked to retain their crunchy texture, or
cooked until they are extremely tender. However, overcooking will cause Romano
beans to turn into a tasteless mush, so cooks should take care when preparing
Romano beans in braised and other long-cooked dishes.
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. For optimal consumption, Romano beans should be stored
in paper bags and used within a few days.
Source: wisegeek.com
Braised Romano Beans
Ingredients:
- 1 lb. Romano beans
- 2 to 4 cloves garlic
- 3 Tbsp. olive oil
- 1/4 tsp. salt, plus more to taste
- 1/3 cup water
- Fresh herbs, such as thyme or oregano (optional)
- Trim ends off beans and rinse in cold water. Lightly crush and peel garlic. Cut large cloves in half or quarters.
- In a large frying pan or saute pan over medium heat, cook oil and garlic until fragrant and just turning golden, about 2 minutes.
- Add beans, with water from being rinsed clinging to them, and stir to mix with oil and garlic. Sprinkle with salt and add water. Cover, reduce heat to medium-low, and cook until very tender, about 20 minutes.
- Remove cover, increase to high and cook, stirring occasionally, until water evaporates and beans start to brown a bit. Serve hot, warm, or at room temperature.
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