Stewed Romano Beans
From the article: Greek Vegan Menu
I love Romano beans, they are flat wide beans that are available summer into autumn. They have a buttery taste and are really the best green bean to stew in tomato sauce. As is the case with anything in tomato sauce, they are best eaten the next day. I love to pile them into Naan bread and top with a generous handful of feta for a satisfying old-world lunch.
Photo by Don Doblados
Ingredients:
¼ C olive oil
1 onion, chopped
1 garlic clove, sliced thin
1 ½ pounds Romano beans, washed, stems trimmed
1 t dried oregano
1 C red wine
2 C tomato sauce
2 t salt
¼ t ground pepper
Place olive oil in a Dutch oven over a high heat. Add the onion and garlic and sauté until the vegetables are transparent, about 5 minutes.
Add the Romano beans and sauté about 2 minutes more. Add the oregano, wine, tomato sauce, salt, and pepper. Bring to a boil, reduce to a simmer and cook, partially covered for about 30 minutes or until the beans are tender. The beans in this dish will be a grayish green, not a bright green. That’s ok, that’s what happens when a green bean gets a long slow cook. This process will make the beans very tender and delicious.
Place into a serving bowl and serve. I love eating these beans with bread and black olives.
Serves 5-6
