Romano Bean Salad Recipes

ROMANO BEAN SALAD

Romano Bean Salad image

There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.

Provided by Chef John

Categories Salad Beans

Time 4h20m

Yield 2

Number Of Ingredients 7

Ingredients

1 pound fresh romano or green beans, trimmed
2 cloves garlic, sliced
2 tablespoons olive oil
2 fresh mint leaves, torn
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
2 mint leaves, for garnish

Steps:

Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
Smash garlic, olive oil, mint, and salt using mortar and pestle.
Pour vinegar and half of olive oil mixture over beans and toss well.
Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
Remove beans from refrigerator, top with fresh mint and serve.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 17.3 g, Fat 13.8 g, Fiber 7.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 16 mg, Sugar 3.2 g

FARRO SALAD WITH TOMATOES AND ROMANO BEANS

Farro Salad With Tomatoes and Romano Beans image

If you are unfamiliar with farro, here's a primer: Farro is a whole wheat berry with a complex, nutty taste and a hearty texture. In cooking you can use it interchangeably with spelt or wheat berries, though farro is sometimes softer than spelt or wheat berries when cooked. Cook the grains in at least 3 times their volume of salted water or stock for 50 minutes, or until some of the grains begin to splay. Turn off the heat and allow to sit for 15 to 30 minutes, then drain. A cup of uncooked farro will yield three cups cooked.

Provided by Martha Rose Shulman

Categories salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 cups cooked farro
3/4 pound tomatoes, diced, or cherry tomatoes, cut in half
1 tablespoon fresh lemon juice
2 tablespoons cider vinegar or sherry vinegar
1 to 2 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or puréed
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
1/2 pound romano beans, trimmed and cut in 2-inch lengths
2 to 4 tablespoons chopped fresh basil or parsley, or a combination
2 ounces goat cheese, crumbed (optional)

Steps:

In a large bowl combine the farro and tomatoes.
Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil. Toss with the farro and tomatoes and set aside.
Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels.
Shortly before serving, add the beans to the farro mixture, along with the chopped herbs. Toss together, taste and adjust seasoning. Sprinkle the goat cheese over the top and serve.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 416 milligrams, Sugar 3 grams, TransFat 0 grams

STEWED ROMANO BEANS WITH TOMATOES

Stewed Romano Beans With Tomatoes image

Romanos hold up to longer cooking, as you'll see when you make this dish. Even when they soften, after 20 minutes of braising or stewing, they still have plenty of texture, their color remains good and they become somewhat juicy. If you can't find romano beans use regular green beans. Just reduce cooking time to 15 minutes.

Provided by Martha Rose Shulman

Categories easy, lunch, quick, snack, vegetables, main course, side dish

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
Salt
2 large garlic cloves, minced
1 1/2 pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths
1 cup grated or chopped peeled tomatoes (about 3/4 pound)
1/4 cup chopped fresh dill
Ground black pepper
Feta cheese for topping
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Steps:

Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 476 milligrams, Sugar 6 grams

ITALIAN ROMAINE & BEAN SALAD

Italian Romaine & Bean Salad image

You're just 20 minutes away from serving this gorgeous Italian Romaine & Bean Salad topped with shredded Parmesan, Romano and Asiago cheeses.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

10 cups torn romaine lettuce
1 pkg. (9 oz.) frozen Italian green beans, cooked, drained
1 large tomato, chopped
2 Tbsp. chopped onions
1 can (15-1/2 oz.) chickpeas (garbanzo beans), rinsed
3/4 cup prepared GOOD SEASONS Balsamic Dressing & Recipe Mix
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

Toss lettuce, vegetables and chickpeas with dressing in large bowl.
Top with cheese just before serving.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g

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