ITALIAN ROMANO BEANS RECIPES

ROMANO BEAN SALAD | ALLRECIPES

Romano Bean Salad | Allrecipes image

There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.

Provided by Chef John

Categories Salad Beans

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 pound fresh romano or green beans, trimmed
2 cloves garlic, sliced
2 tablespoons olive oil
2 fresh mint leaves, torn
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
2 mint leaves, for garnish

Steps:

Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
Smash garlic, olive oil, mint, and salt using mortar and pestle.
Pour vinegar and half of olive oil mixture over beans and toss well.
Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
Remove beans from refrigerator, top with fresh mint and serve.

Nutrition Facts : Calories 195.3 calories, CarbohydrateContent 17.3 g, FatContent 13.8 g, FiberContent 7.8 g, ProteinContent 4.4 g, SaturatedFatContent 1.9 g, SodiumContent 16 mg, SugarContent 3.2 g

ROMANO BEANS WITH MUSTARD VINAIGRETTE RECIPE | BON APPÉTIT

Romano Beans with Mustard Vinaigrette Recipe | Bon Appétit image

A bean salad fit for an elaborate Italian dinner party. Romano beans are wide and flat and have a less delicate texture than green beans but share their mild, sweet flavor.

Provided by Ignacio Mattos

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 cup walnuts
3 lb. Romano beans or green beans, trimmed
3 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, finely grated
2 Tbsp. extra-virgin olive oil, plus more for drizzling
½ lemon
¾ cup very coarsely chopped parsley
Freshly ground black pepper

Steps:

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.
Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.

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Step 2. Smash garlic, olive oil, mint, and salt using mortar and pestle. Step 3. Pour vinegar and half of olive oil mixture over beans and toss well. Step 4. Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours. Step 5.
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