Serve Romano beans in tomato sauce with a side order of rice.

Romano Beans in Garlic Tomato Sauce

Romano Beans in Garlic Tomato Sauce

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
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Romano Beans in Garlic Tomato Sauce
Serves 6
Traditional “Lebanese” Recipe
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
  1. 2 pounds Romano beans (washed, snip the ends and cut each in half)
  2. 1 ½ teaspoon salt
  3. ¼ teaspoon black pepper
  4. ¼ teaspoon red pepper
  5. ¼ teaspoon all spice
  6. Add 7 – 8 garlic cloves
  7. 1 onion (sliced fajita style ) medium size
  8. ½ green pepper
  9. 1 can tomatoes
  10. 1 tablespoon tomato paste
  11. 1 cup water
  12. Add 1/3 cup vegetable oil
  1. Wash the beans, snip the ends and cut each lengthwise in half.
  2. Place in a bowl of cold water and rinse twice.
  3. Add the salt and remaining seasonings, toss and set aside for about 15 minutes.
  4. Finely dice the green bell pepper and set aside in a bowl.
  5. Julienne the onion and set aside in a bowl.
  6. In another bowl, add the canned tomatoes, water and tomato paste. Stir till the tomato paste has dissolved.
  7. Add the bell peppers, onions and tomato mixture to the green beans. Mix together to combine.
  8. Empty the content into a 7 quart saucepan.
  9. 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.
♣ Notes
  1. 1. If you’re making this dish for a Lent buffet table, it tastes just as good served at room temperature.
Velvet Edition

Romano Beans in Garlic Tomato Sauce slideshow:



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