Green Romano beans can be utilized in both raw and cooked applications and will work in many preparations where conventional green beans are called for. They are ideal lightly cooked but also given their meaty texture can stand up to longer cooking preparations. Use care though not to overcook Green Romano beans as doing so can cause them to produce a slight mucilage similar to that of overcooked okra. Green Romano beans can be boiled, sauteed, steamed, braised, grilled and deep fried. When raw they can be sliced and added to grain or green salads or served whole along with dip as crudites. Whole Green Romano beans are perfect for pickling and can be served as part of an antipasti or added to savory cocktails as an edible garnish. Romano beans are also a popular canning bean and can be preserved for use in later seasons. The meaty texture of Green Romano beans will pair well with garlic, shallots, tomato, ginger, oregano, sage, parsley, pancetta, chickpeas, olives, vinegar, dijon mustard, sausage and hazelnuts.
Green Romano beans are rich in dietary fiber which studies have shown can help support healthy digestion.
–Stir-Fried Pork with Black Beans and Romanos
–Braised Romano Beans with Cherry Tomatoes
I –Romano Beans With Pancetta & Tomatoes
–Roasted Romano Beans with Hazelnuts and Smoked Paprika
–Roasted Romano Beans
–Braised Romano Beans
–Romano Beans Curry ~ Traditional South Indian Style
–Green Market Beans with Free Range Duck Eggs
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