Braised Romano Beans

This recipe for braised romano beans, from the one and only Smitten Kitchen, is adapted from a New York Times article. The recipe is very unassuming, the author in fact admits to not recognizing romano beans before this recipe (like many of us). This dish is great for summer or fall, hot or cold.

Romano beans, elsewhere: Russ Parsons’s Braised Romano Beans with Cherry Tomatoes (Wednesday Chef), Zuni-braised Romano Beans (Swirling Notions) and Garlicky Romano Beans (Veggie Venture)

Braised Romano Beans
Adapted from Laura Sbrana via The NYTimes 08/12/08

Time: 1 1/2 hours

1/2 cup extra virgin olive oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced red onion
1 clove garlic, crushed
2 sprigs fresh rosemary
1 teaspoon tomato paste
1 cup peeled, crushed ripe tomatoes, preferably plum tomatoes, with their juices
Salt and freshly ground black pepper
1 1/2 pounds romano beans (flat green beans), ends trimmed (or fresh cranberry beans in their shells).

1. Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.

2. Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.

Yield: 6 servings.