Simmered Romano Beans with Tomatoes and Rosemary

Sharon Palmer

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.

Heirloom purple Romano beans from my farmers market.

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Simmered Romano Beans with Tomatoes and Rosemary


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

If you’ve ever seen broad, flat Romano beans at the farmers market and wondered what to do with them, here is your answer: This hearty, rustic bean dish is inspired by Italian traditions and flavors.


Scale

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, sliced
  • 2 large cloves garlic, minced
  • 1 pound fresh Romano beans, trimmed, cut into 3-inch pieces
  • 1 can (14.5 ounces) diced tomatoes, with juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh rosemary, chopped
  • ¼ cup pine nuts
  • Salt and pepper, as desired (optional)

Instructions

  1. Heat olive oil in a large sauté pan; add onions and garlic and cook for 4 minutes.
  2. Add Romano beans, tomatoes, vinegar, and rosemary, stir well, cover, and simmer for about 20 minutes, until beans are tender.
  3. Stir in pine nuts, and season with salt and pepper, as desired (optional).
  4. Serve with pasta, roasted potatoes, or whole grains, if desired, or as a side-dish.
  5. Makes 6 servings.

  • Category: Side Dish
  • Cuisine: Italian, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 167
  • Sugar: 4 g
  • Sodium: 9 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 3 g

Keywords: vegan side dish, healthy vegan side dish

For other plant-based side dishes, check out:

Turmeric Roasted Cauliflower with Hemp Seeds
Shaved Kohlrabi, Carrot, Radish Slaw
Cilantro Lime Cauliflower Rice

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