If you’ve ever seen broad, flat Romano beans at the farmers market and wondered what to do with them, here is your answer. Really, my favorite thing to make with these hearty, rustic beans is this Italian simmered Romano Beans with Tomatoes and Rosemary. With just a few ingredients, you can whip up this vegetable dish, which is absolutely fabulous served over cooked pasta or roasted potatoes. Or, just eat it as a flavorful side-dish with your favorite meal. It’s also great served at a potluck, dinner party, or picnic.
I was so excited to see that my local organic farmer, Tutti Frutti Farms, had a few varieties of Romano beans at his stand recently. These are a type of Italian flat bean variety, which are very versatile in numerous dishes. My mother used to grow these in her garden and cook simple, rustic side-dishes, such as this recipe I’m sharing with you today. You can find Romano beans in different colors, but I used these gorgeous purple and white heirloom beans in my recipe. Note, that when you cook them, you lose those pretty purple stripes, and they turn to a pale yellow. Try any type of Romano in this recipe.