Fresh Romano Beans with Tomatoes (Fagioli a Corallo in Umido)

     Romano beans, also known as flat beans, are like the cool cousins of green beans. Inside, you’ll find small, juicy beans that are both crisp and sweet.  These Italian-born beans thrive during the summer months, stretching from June through September. 

                                                   

Ingredients:

• 1/4 cup of. extra-virgin olive oil
• 3 cloves of garlic
• 1/2 lb. very ripe fresh tomatoes, peeled, seeded and diced, or 1 small can of plum tomatoes, chopped.
• 1 small red chili (optional) 
• 1 lb. Romano beans, ends trimmed 
• Salt and freshly ground pepper, to taste 
• 1 Tbs. finely chopped fresh flat-leaf parsley (optional) 

Romano beans ends trimmed

 

Directions:

Snap off the stem ends and boil beans until tender-crisp and set aside.

In a saucepan warm the olive oil. Add the onions and cook until translucent.

Add the tomatoes, chili, salt and pepper and simmer.

After 30 minutes, stir in the beans for a few minutes and serve.

Great dish to eat mixed with pasta.

Also great as a side dish.

 

Flat green beans with grilled tuna