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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.