Braised Romano Beans


Your new go-to Romano bean recipe.

This simple, comforting dish combines peak of season Romano beans and tomatoes, with aromatics for a fragrant, light, summer favorite.


¼ cup olive oil

1 large carrot, finely diced

1 medium onion, finely diced

1 clove garlic, finely diced

1 tablespoon kosher salt

2 plum tomatoes or other paste tomatoes, seeded and diced

1 pound Romano beans, trimmed

Parmigiano-Reggiano (optional)


Heat olive oil in a large pan. Add carrots, onions, garlic, and salt and cook over low heat until soft (about 10 minutes).

Add tomatoes and stir until heated through. Add beans and stir to coat. Cover and simmer, stirring occasionally, until beans are soft (about 15 minutes).

Season with more salt if desired. Serve warm and top with Parmigiano-Reggiano if desired.

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