Romano beans with tomato, a light and simple side dish to prepare, rich in flavor thanks to the generous onion and tomato, which, accompanied by good fresh bread, can become an excellent single dish. Romano beans, also known as flat beans, are normally less consumed than fine green beans because they are thought to be tougher due to their rather large pods, but in reality, they become very soft when cooked and are particularly appreciated even by children. Cleaning the flat beans is easy; just remove the ends with your hands. I recommend doing this with your fingers and not with a knife, because removing the ends might take away a possible external “string” from the bean, which could remain tougher to digest. In my recipe, I use canned chopped tomatoes because I prepare Romano beans all year round, but in summer I recommend replacing the tomato pulp with fresh red tomatoes cut into cubes.
For lovers of vegetable side dishes, I also remind you
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 141.19 (Kcal)
- Carbohydrates 12.05 (g) of which sugars 3.84 (g)
- Proteins 4.22 (g)
- Fat 8.80 (g) of which saturated 1.24 (g)of which unsaturated 0.25 (g)
- Fibers 5.47 (g)
- Sodium 612.81 (mg)
Indicative values for a portion of 229 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs flat beans
- 2 tbsps extra virgin olive oil
- 14 oz chopped tomatoes
- 1 cup water
- to taste salt
- to taste chili powder
- 4 leaves basil
- 1/2 onion
Tools
I recommend using a high-sided pan to cook the Romano beans with tomato.
- 1 Pan Aeternum
Preparation
The preparation of Romano beans with tomato is very simple.
The first step is to clean the flat beans by removing the ends by hand and breaking them into two or three pieces with your fingers. Soak them to wash them well. Rinse them several times.
Put all the ingredients in the pan, including water, cover with a lid and bring to a high heat until they start boiling, then lower the flame and continue cooking over medium heat, they must never stop simmering for about 35/40 minutes, stirring occasionally. They are done when a fork easily pierces them. If during cooking the sauce reduces too much, add a little water. If it remains too liquid at the end of cooking, raise the heat and let it thicken a bit.
NOTES
Romano beans with tomato are a light vegetable side dish that does not require much oil. To complete the cooking even if the sauce has reduced (depending on the tomatoes used), add water and not more oil.
Romano beans with tomato are a light vegetable side dish that does not require much oil. To complete the cooking even if the sauce has reduced (depending on the tomatoes used), add water and not more oil.
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