Braised Romano Beans

As seen on

Smitten Kitchen

Total Time

1 1/2 hours

Prep Time

30 minutes

Cook Time

1 hour

Rating

(0)

Ingredients

6 servings

1/2 cup extra virgin olive oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced red onion
1 clove garlic, crushed
2 sprigs fresh rosemary
1 teaspoon tomato paste
1 cup peeled, crushed ripe tomatoes, preferably plum tomatoes, with their juices
Salt and freshly ground black pepper
1 1/2 pounds romano beans (flat green beans), ends trimmed (or fresh cranberry beans in their shells)

Vegetarian Dinner Intermediate Winter ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot, and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes.

Step 2

Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.

Step 3

Add beans, setting them in the pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes.

Step 4

Adjust seasoning and serve hot or at room temperature.

Chef’s notes

Romano beans are broad and longer than snap peas, tougher, requiring a longer cooking time.

Slow-braising is perfect for these beans as they become soft and absorb flavors well.

The final dish may have an unappealing color due to the acid in tomatoes, but the flavors are worth it.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Braised Romano Beans

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

More recipes by Smitten Kitchen