Grilled Romano Beans Recipes

GRILLED BEANS WITH PARMESAN

Steps:

• Preheat a grill pan to medium high.
• In a medium bowl, toss the beans with the olive oil and salt. Grill the beans until bright green, tender and slightly charred, 2 to 3 minutes per side. Place the grilled beans back in the bowl and toss with the Parmesan and lemon zest. Serve warm or at room temperature.

GRILLED SUMMER BEANS WITH GARLIC AND HERBS

Steps:

• Build a hot wood fire in your grill. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks under the grate over one or two of the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
• Combine 1/4 cup oil and the garlic in a small saucepan and cook over low heat until the garlic is fragrant but not browned, 8 minutes. Remove pan from heat and let cool. Stir in red-pepper flakes, lemon zest and parsley.
• Place beans in a large bowl with the remaining 1/4 cup olive oil. Season with salt and pepper and toss to mix.
• Arrange beans directly on the grill or in a wire grill basket. Grill beans until charred and crisp-tender, 3 to 4 minutes, turning with tongs. (You may need to work in two batches, depending on the size of your grill.)
• Return hot beans to the mixing bowl and stir in garlic-parsley oil. Squeeze in lemon juice. Stir in basil and mint leaves and serve.

GRILLED ROMANO BEANS

Steps:

• Heat grill pan over medium heat for 4 or 5 minutes. Tip: if using an outdoor grill, thread the beans crosswise on bamboo skewers (skewers soaked in water first) on both the top and bottom of the beans.
• In a shallow pan, lightly coat beans by rolling them in the olive oil.
• Place the Romano beans on grill pan in a [single layer] and grill 4 minutes on each side.
• Transfer to a serving dish and garnish with the minced garlic, sprinkle with sea salt and cheese, if using.
• Servings are estimated.

ROMANO BEANS!

Steps:

• Clean and string beans, then break into bite sized pieces.
• Slice onion.
• Sauté onions and beans in olive oil over medium high heat until golden brown.
• Add chicken broth, reduce heat, cover, and simmer until most of liquid is gone (about 45 minutes to an hour).
• Serve (optional: garnish with grated Parmesan cheese).

BURRATA WITH ROMANO BEANS AND ROASTED EGGPLANT

Steps:

• Put eggplant in a colander. Sprinkle with 1/2 teaspoon kosher salt and let stand in the sink to drain for 20 to 30 minutes, tossing occasionally.
• Meanwhile, make garlic oil: Place garlic cloves in a small pot and cover with 1/3 cup olive oil. Place over very low heat and cook gently until soft and pale golden, 10 to 15 minutes. Let cool. Mash garlic with a fork, then strain the oil into a jar or little bowl, pressing hard on the solids. (Use the solids, known as garlic confit, as a spread for bread or keep to mix into vinaigrettes or marinades. It will keep for at least a week in the refrigerator.)
• Heat oven to 450 degrees. Squeeze out as much excess liquid from eggplant as possible (or pat very dry). Toss eggplant with 1/3 cup olive oil and spread out on 1 or 2 rimmed baking sheets so the pieces aren't touching. (This makes for the best browning.) Roast, tossing once or twice, until golden brown, 20 to 30 minutes. Transfer eggplant to a bowl and toss with tomatoes and 3 tablespoons garlic oil.
• Bring a large pot of salted water to a boil. Drop in Romano beans and cook until just tender, 3 to 6 minutes depending on their size and thickness. Drain well under cold running water. Cut into 1-inch pieces; add to bowl of eggplant.
• Toss olives, capers, mint, basil, vinegar and a little more garlic oil into salad. Season with flaky salt and pepper.
• Place cheese in the center of a serving platter and surround with salad. Drizzle with more garlic oil if you like, and sprinkle with more flaky sea salt. Serve with crusty bread.