Sautéed Romano Beans, an extremely easy and quick side dish even when cooked, to be enjoyed hot, at room temperature, or chilled from the fridge on the hottest days of the year. This is a dish that does not involve sautéing or boiling the legume, but in this case, each ingredient is cooked raw. I’m sure it will be a success even for those less experienced in the kitchen. Also ideal for serving on top of bread crostini, with the addition of fresh mozzarella or stracchino cheese.
This simple recipe gives me the opportunity to address a doubt many of you have: are Romano beans and snow peas the same thing? Obviously not.
Although both are legumes, Romano beans belong to the bean family, while snow peas belong to the pea family. The thing they have in common is only the edibility of their pods. I hope I have been helpful.
If you like legumes, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs Romano beans
- 1 large red onion
- 28 oz canned chunky tomato pulp
- to taste salt
- 4 tablespoons generous extra virgin olive oil
Tools
- Pan non-stick with high sides
- Lid
Preparation
First, remove the stem from the Romano beans but not the tail, because it’s still good to eat. Soak them for a few minutes and then rinse them under running water to remove any soil residues. Finally, after cleaning a red onion, as it’s sweeter, chop it into pieces.
Pour the extra virgin olive oil into a large non-stick pan, add the chopped onion, and immediately after, the freshly drained but not dried Romano beans.
Pour the canned tomato pulp over them, add as much water as two cans, and finally adjust the salt.
Cover with a lid and put on medium-high heat until it starts to boil, then lower slightly and let cook for 30 minutes. After this time, check the cooking state and the liquid: if they are not yet cooked and the sauce has reduced too much, add hot water and finish cooking.
Serve our Sautéed Romano Beans just taken off the stove, but they are also delicious at room temperature and cold.
A sprig of basil and an additional drizzle of raw extra virgin olive oil surely enrich this delicious side dish.
Tips and storage:
They are so good that they can be enjoyed freshly cooked, at room temperature, or even straight from the fridge.
If you don’t like tomatoes, you can always cook them the same way, just with the red onion.
You can store them in the fridge for two or three days, or jar and sterilize them in a water bath so that you can have them ready all year round in your pantry.
For a correct procedure, done safely, don’t miss: Homemade Preserves
For a correct procedure, done safely, don’t miss: Homemade Preserves
