Every year in our vegetable garden, we grow two varieties of beans – String beans and Italian flat beans. Italian flat beans are also known as Italian Pole or Romano beans. They are broad, flat podded, green snap beans with 5 to 6 inch pods.
Italian flat beans can be eaten in two forms. The first green ones are eaten whole, pod and all. They are crispy and crunchy, with a mild beany flavor. Italian flat green beans can also be found in farmers' markets.
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We also allow them to mature on the vine so that we have dried beans. They have more nutritional value but require a long cooking time to soften . They are great for soups and casseroles.
We plant the flat beans seeds directly
into moist soil in mid-spring and they
mature in the summer.
|Beans on vines|
Italian Flat Green Beans with Garden Fresh Tomatoes
2 lb. Italian flat beans
3 fresh tomatoes chopped
Sprig of basil and parsley
2 cloves of garlic whole
1/4 cup olive oil
2 hot peppers (optional)
Salt and pepper to taste
Add oil in a pan and saute' garlic until golden. Add the chopped tomatoes, basil and parsley. salt and pepper and simmer gently for 20 minutes.
In the meantime, in a pot of salted water, cook the flat beans until tender. Do not overcook. Drain beans, mix with sauce and serve.