braised romano beans with tomatoes

4 to 6    |   
Prep Time:
10 minutes    |   
Cook Time:
20 to 30 minutes

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romano beans

Have you seen those flat green beans that have been showing up in the market lately? They can be labeled  Romano beans or Italian beans and if you’ve never cooked them before grab a couple of handfuls. Put them in a pan with some garlic and tomatoes and braise for a good long while to develop their full flavor…they’re not meant to be eaten crispy like a regular green beans. Pair with meatloaf or pork chops rubbed with lemon-rosemary salt and roasted potatoes for a fantastic, easy dinner.


1 pound Italian (Romano) beans
1 garlic clove
1/4 cup extra-virgin olive oil
kosher salt
2 medium ripe tomatoes, seeded and chopped, or 1 cup drained diced canned tomatoes


Snap stem end off each bean, then break bean into 2-inch lengths. Whack the garlic with the side of a chef’s knife and remove peel.

In a wide frying pan over medium-high heat, warm the garlic in the oil, shaking pan a few times to flavor the oil. When garlic starts to turn golden, add the beans and a big pinch of salt and cook for a minute or two, stirring, to coat beans with oil. Stir in the tomatoes. Let come to a boil, then reduce heat, cover, and simmer until beans are tender and sauce is thickened, 20 to 30 minutes, stirring once or twice. Discard garlic and serve.