braised romano beans

romano beans were one of the yummy organic veggies that came in our beachgreens.com delivery. every 2 weeks we get a crate of fresh, organic, locally grown veggies and fruits right on our doorstep. these long, green gems were delicious, and for a vegetarian this was a great meal with some wild rice or lentils. this is not my recipe...i found this recipe online and have given a direct link for it above. the only difference with my is i used yellow onion instead of red.

enjoy!

Marco Canora’s Braised Romano Beans
1 large red onion
2 stalks of celery
1 carrot
1/4 cup extra-virgin olive oil
5 hand-crushed Roma tomatoes (or 1 12-oz. can crushed tomatoes)
1 1/2 lbs. Romano beans
Salt and pepper to taste
1/3 cup chopped basil

(1) Trim stem end of beans and cut larger ones in half. Set aside. (2) Finely chop the onion, celery, and carrot, and sauté them in olive oil with tomatoes for about 20 minutes until the soffritto, or sautéed vegetable mixture, turns pale gold. (3) Add Romano beans gradually and stir to coat well. Cover and cook over low heat, adding a couple of tablespoons of water if the mixture appears too dry. Cook for about 40 minutes, or until very soft but not falling apart. Season with salt and pepper, and finish with chopped basil.


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