This week’s share includes the delectable treasures that are Romano beans. Unfamiliar with these beans? No problem – here’s a quick profile on them!
Romano beans are a form of flat snap bean which originated in Italy. Many Italians cook with these beans when they are In season. Like other snap beans, Romano beans are supposed to be eaten whole. They are considered ripe when they make a crisp “snap” if they are broken in half. Romano beans are often braised with other summer vegetables and eaten as a side dish, and they can also be added to soups, stews, stir fries, and assortment of other dishes. Romano beans are also referred to as Italian flat beans or Italian snap beans, but don’t confuse them with fava beans, which are sometimes labeled as “Italian broad beans.” Romano beans are pole beans, which means as they grow they love to climb as they grow.
Romano beans are flattened, rather than rounded. To use them, cooks snap or trim off the ends and rinse the pods to remove any dirt from the field. The beans may be lightly cooked to retain their crunchy texture, or cooked until they are extremely tender. However, overcooking will cause Romano beans to turn into a tasteless mush, so cooks should take care when preparing Romano beans in braised and other long-cooked dishes.
In addition to being available in classic green, Romanos also come in yellow and purple, for cooks who like to play around with different colors in their cooking. For optimal consumption, Romano beans should be stored in paper bags and used within a few days.
Braised Romano Beans