Recipe courtesy of Paul Kahan
Recipe courtesy of Paul Kahan
Watch how to make this recipe.
Braised Romano Beans with Salmoriglio
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- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 275
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 9 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 1 mg
- Sodium
- 481 mg
This is a recipe from my Grandma Minnie, who would serve these beans inside of her world famous carrot ring. Romano beans are a unique twist on your typical "mushy" Thanksgiving sides by offering a fresh, Southern-Italian crunch to your plate.
- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 275
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 9 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 1 mg
- Sodium
- 481 mg
Ingredients
For The Beans
For The Salmoriglio
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Directions
- Beans, part 1: Preheat oven to 400 F. Trim the ends of the tomatoes, then cut the tomatoes in half lengthwise. Toss with 1 tablespoon olive oil and the balsamic vinegar. Season with salt and pepper. Spread them, cut side up, on a rimmed baking sheet and bake 45 minutes. Remove and let cool.
- While the tomatoes are roasting, spread the slivered almonds in a small, ovenproof sauté pan and slide into the oven, underneath the tomatoes. Toast for 5 minutes, until fragrant and lightly browned. Meanwhile, trim and clean the Romano beans, peel and slice the shallots and garlic, and set them all aside. Heat remaining olive oil in a large sauté pan over medium-high heat. Add shallots and brown for a few minutes. Season lightly with salt and pepper. Add garlic and cook 1 minute. Add oregano, beans, and stock, and stir gently to combine. Cover with a tight-fitting lid and reduce heat to medium. Set a timer for 20 minutes.
- Salmoriglio: Peel and mince the garlic. Pick the oregano leaves from the stems and chop with the garlic. Season lightly with salt and pepper. Add lemon zest to the herb-garlic mixture, and continue to chop until it's uniformly minced. Put mixture in a medium mixing bowl, and stir in lemon juice. Drizzle in olive oil. Season with salt and pepper.
- Beans, part 2: After 20 minutes, check the beans for doneness. If they're "mushy" enough for you, remove them from the heat; if not, continue cooking for a few additional minutes. Once the tomatoes have cooled, remove the skins and coarsely chop. Fold the tomatoes and any leftover juices into the beans. Taste and adjust seasoning as necessary.
- Assembly: Pour beans into a large mixing bowl. Add toasted almonds, and toss to combine. Dress beans with salmoriglio to taste. Season with salt and pepper, if necessary, and serve to your guests.
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