Braised Romano Beans with Tomatoes & Potatoes

If you haven’t come out to get Roma Beans yet, you’re missing out.  They are deliciously tender and worth picking (as they are big and fill your bag quickly).  Here’s a recipe I came across and looks great with tomatoes, potatoes, chiles and oregano.

From: “Eating Locally” by Janet Fletcher

In many Italian American households, the meaty, flat-podded romano (or Roma) beans are the green beans of choice.  They can be boiled and served as a cool salad, with sliced red onion and a vinaigrette, or braised with tomatoes and Italian seasonings and served warm. Like many vegetable braises, this one is even better the second day. 


3 Tbs extra virgin olive oil

½ red or yellow onion, minced

3 cloves garlic, minced

½ pound plum tomatoes, grated with juices

2 tsp dried oregano

Hot red pepper flakes

1 pound romano beans, ends trimmed and cut into 2-inch lengths

1 ½ cups water

Kosher or sea salt

½ pound potatoes (it calls for fingerling…which we haven’t given out yet!…but farm fresh potatoes will work great), peeled and cut into 1-inch chunks

1. Heat the olive oil in a large pot over moderately low heat.  Add the onion and garlic and sauté until the onion is soft and sweet, about 10 minutes.  Add the tomatoes, oregano (crumbling it between your fingers as you add it), and a generous pinch of hot pepper flakes.  Raise the heat to moderately high and cook, stirring, until the tomatoes soften and form a sauce.

2. Add the beans and water and season highly with salt.  Bring to a simmer, then cover and adjust the heat to maintain a gentle simmer.  Cook until the beans begin to soften, about 20 minutes.  Add the potatoes, re-cover, and continue cooking, stirring occasionally, until both the beans and potatoes are tender, about 30 minutes longer.

3. Taste and adjust the salt.  If time allows, let cool to room temperature, then reheat to serve.  The flavor improves with the dish is cooled and reheated.


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