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Stewed Romano Beans With Tomatoes

5.0(274)

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.

by Martha Rose Shulman

Open original recipe

Easy, Lunch, Quick, Snack, Vegetables, Main Course, Side Dish

Servings

(4–6)

Total time

35 min

Calories / serving

178 kcal

Ingredients (10)

serves

3 tablespoons extra-virgin olive oilolive-oil
1 large red onion, finely choppedred-onion
Saltsalt
2 large garlic cloves, mincedgarlic
1 1/2 pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths
1 cup grated or chopped peeled tomatoes (about 3/4 pound)
1/4 cup chopped fresh dilldill
Ground black pepperpepper
Feta cheese for toppingfeta
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Instructions (3 steps)

01Heat 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.
02Stir 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.

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Rich recipe — supports nutrition-aware planning.