Roasted Romano Beans

When the farmer at the farmers' market recommends something, he is usually right. Last week he recommended Romano beans. I had never tried them before so I thought I would give it a go. They are flatter and wider than green beans, but can be prepared the same way. We have since bought some two weeks in a row and I think they are my new favorite bean. The beans are a little meatier since the pods have a little more to them. The only problem is that you can only find them a couple weeks a year and I have yet to see them available frozen.We tried them both roasted and sauteed, and they came out great both ways. I only have photos for the roasted version so you will have to use your imagination if you are going to sauté them.

Cookography

By: Luke

Ingredients:

Directions:

  1. Set oven to 450 degrees.
  2. In a bowl, toss the beans, garlic and salt with the olive oil.
  3. Spread the beans onto a large rimmed baking sheet. Make sure they are evenly distributed in a single layer.
  4. Roast for 15 to 20 minutes, turning once, or until the beans are tender and browned. Serve warm or at room temperature.

Recipe Versions

How would you change this recipe? Add your own version of it!

Blog Posts