Are you looking for a little change from the common green bean? Give the Romano bean a try. When Jessica was pregnant last year she had a green bean obsession (which is much healthier than an ice cream obsession). After a few months, we’d exhausted all of our green bean recipes, so we started experimenting with Romano beans.
The Romano bean is also known also as the Italian flat bean (since it’s flatter in shape and broader in dimension than the regular green bean). Romano beans cook quickly and are more tender than other beans. They are meant to be eaten whole, pod and all, and may be green or purple, depending on regional varieties. To ensure freshness, look for crisp beans which snap easily.
- 1 pound Romano beans cut on the diagonal into 3-5 inch long pieces
- 3-4 garlic cloves, sliced
- 3 tablespoons butter
- Salt to taste
- Bring a large pot of water to a boil over high heat. Blanch the beans (approximately 3 minutes cooking time). Remove and drain immediately.
- Melt butter in a large Saucepan.
- Add garlic slices, stirring until nearly translucent and start to brown. Do not let the garlic burn.
- Reduce heat to medium, add beans and stir for 3 – 5 minutes.
- Transfer to a serving dish, add salt and serve.
Green Beans are a good source of protein, thiamin, riboflavin, niacin, vitamin B6, calcium, iron, magnesium, phosphorus, potassium and copper, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, folate and manganese.