Stewed Romano Beans With Tomatoes
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 large garlic cloves, minced
- 1½ pounds fresh romano beans, trimmed and cut into 2 to 3 inch lengths
- 1 cup chopped peeled tomatoes
- ¼ cup fresh dill or parsley
Instructions
- Heat oil in wide lidded skillet or Dutch oven.
- Add onions and a pinch of salt. Cook over low heat until translucent.
- Add garlic and cook, stirring, until fragrant, approximately 1 minute.
- Stir in beans, tomatoes, and half the herbs. Add ½ cup water and bring to simmer.
- Season with salt and pepper, cover, and simmer until beans are tender, approximately 20 minutes.
- Stir in remaining herbs and olive oil. Simmer 2-3 minutes more.
- Serve, hot, cold, or room temperature, over cooked grains.
Notes
From Stewed Romano Beans with Tomatoes, Martha Rose Shulman, New York Times.