Romano beans in garlic tomato sauce is a dish I make frequently during the summer. While shopping at the farmers market you’ll find an abundance of varieties to choose from. This type of bean is flat, wide and has a more dense flavor than the more common green beans. Serve it with a bowl of your favorite rice or bulgur pilaf recipe. Vegetarians will love this recipe and it’s one that’s popular at brunches during the month of Lent.
Skill level: Easy
Click here to view Slideshow, Share, & Comment
Romano Beans in Garlic Tomato Sauce
Traditional “Lebanese” Recipe
Write a review
- 2 pounds Romano beans (washed, snip the ends and cut each in half)
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper
- ¼ teaspoon all spice
- Add 7 – 8 garlic cloves
- 1 onion (sliced fajita style ) medium size
- ½ green pepper
- 1 can tomatoes
- 1 tablespoon tomato paste
- 1 cup water
- Add 1/3 cup vegetable oil
- Wash the beans, snip the ends and cut each lengthwise in half.
- Place in a bowl of cold water and rinse twice.
- Add the salt and remaining seasonings, toss and set aside for about 15 minutes.
- Finely dice the green bell pepper and set aside in a bowl.
- Julienne the onion and set aside in a bowl.
- In another bowl, add the canned tomatoes, water and tomato paste. Stir till the tomato paste has dissolved.
- Add the bell peppers, onions and tomato mixture to the green beans. Mix together to combine.
- Empty the content into a 7 quart saucepan.
- Bring to a boil on high heat then reduce heat to medium low and simmer for about an hour till the beans are tender and fully cooked.
- 1. If you’re making this dish for a Lent buffet table, it tastes just as good served at room temperature.
Velvet Edition https://www.velvetedition.com/
Leave a Reply