RECIPES FOR ROMANO BEANS RECIPES

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.

Steps:

• <h3><b>Step 1. Heat Oil and Add Green Onions</b></h3> In a saucepan large enough to hold the beans, warm the olive oil over medium-low heat. Add the green onions and cook, stirring, until translucent, about 8 minutes. &nbsp; <h3><b>Step 2. Add Tomatoes and Chili</b></h3> Add the tomatoes and chili, increase the heat to medium and simmer, stirring occasionally, until the tomatoes reduce slightly, about 10 minutes. &nbsp; <h3><b>Step 3. Make the Dressing</b></h3> Stir in the beans and season with salt and pepper. Reduce the heat to low, cover and cook until the beans are very tender, about 30 minutes. Check frequently and add 2 tablespoons of hot water if the sauce looks dry.
• <b>Make-ahead Tip:</b> If you&rsquo;re preparing this dish in advance, cool, cover and refrigerate, and then reheat gently the next day. It will taste even better the second day! &nbsp; <h3><b>Step 4. Serve</b></h3> Transfer the beans to a warmed serving dish and sprinkle with the parsley. Serve immediately. Serves 6.
• Adapted from Williams-Sonoma Foods of the World Series, <i>Rome,</i> by Constance Snow (Oxmoor House, 2005).