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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.

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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.

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Roasted Romano Beans

Ingredients:

  • 1 pound romano beans, stem ends trimmed, cut into bite size pieces
  • 2 Tbsp olive oil
  • 3 cloves garlic, smashed
  • 1/2 tsp salt

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.

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Sauteed Romano Beans

Ingredients:

  • 1 pound romano beans, stem ends trimmed, cut into bite size pieces
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp butter
  • 3 cloves garlic, pressed and mixed with 2 Tbsp water
  • 1/2 tsp salt

Directions:

  1. Bring a pot of salted water to a rapid boil. Add the beans.
  2. Cook the beans until they just turn tender, maybe 4 or 5 minutes. It is best to sample the beans instead of going by cooking time.
  3. Drain the beans and run them under cold water to cool them off.
  4. In a sauté pan over medium high heat, melt the butter and then add the olive oil.
  5. Add the beans and garlic and cook for 2 or 3 minutes until any liquid in the pan has cooked off.
  6. Serve!

    10 thoughts on “Roasted Romano Beans

    1. Just came in from the garden after tasting the first Spanish Musica beans we have grown. I’ve never really liked Romano-type beans but the Musica was wonderful raw. Will be roasting them tonight using your recipe and next time will try the “Green Beans with Smoked Paprika and Almonds” found on another blog today. I read elsewhere that the yield for this variety is enormous so am really looking forward to the summer harvesting. Anyone tried refrigerator pickling them? If so, what seasonings do you like to use?

    2. Pingback: Romano Beans | WhyVeg? powered by Squidoo

    3. Pingback: In the Kitchen with Sigona’s featuring fresh, local beans « What's Tasty at Sigona's Farmers Market

    4. They are so easy to grow! This is the best variety I’ve ever tried: Renee’s Garden Seeds Spanish Musica. http://www.reneesgarden.com/seeds/seeds-hm/vegB.htm#bean
      We harvested about 100 lbs from 1 package. They produced for 4 months. We froze and gave away what we could not eat. I hesitate saying anything about them because when you try them, they will sell out. You could even grow them on a patio in a 1/2 whisky barrel with bamboo poles for support. I can’t wait to try this recipe when we grow them again early this summer. YUM!

    5. We grow blue lake and romano beans in raised beds. This summer we had a bumper crop and have given bushels away to family and neighbors. We are still harvesting beans weekly. The blue lakes are great flavored and prepared on the stove top. The romano beans are wonderful roasted in the oven. Try growing in raised beds to increase yields. We grow everything organic. We estimate saving at least $500 a year by canning beans, tomato sauce, homemade salsa, and vegetable soup. We also raise okra, squash, cucumbers, carrots and onions.

    6. Italian comfort food:

      1 can romano beans, rinsed and left to dry
      1/2 medium onion, chopped
      1/4 hot banana pepper, sliced
      1 clove garlic, finely chopped

      Saute̩ the onions and peppers over medium Рmedium high heat until they begin to brown.

      Add the garlic and then the beans and continue cooking

      Sauteé until the beans are brown and the outsides crisp

      Season and serve with some giardiniera. yum!

      My girlfriend will have nothing to do with beans. She went to visit her mom tonight, so I went out and picked up a can of beans. I didn’t have any giardiniera, but had some Bubbie’s Bread and Butter Pickles instead. They were OK. It went pretty well with the small bottle of Zenato Ripassa which was an order of magnitude more costly than the rest of the food.

    7. I hadn’t seen Romano beans before this year at the market. We bought them because it’s my mom’s maiden name, and blanched and sauteed them. Very good and lots of fun to have something new to us. Now I have to make them for mom next year!

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