They look like green beans on steroids that have been run over by a Mack truck.
Now’s the time to get your fill of Romano beans.
Don’t let these sturdy flat beans fool you, though, into thinking you can cook them just like you would green beans.
These meaty beans do best when cooked for a much longer time beyond al dente.
Earlier this summer, I tried the Zuni Cafe method for “Long-Cooked Romano Beans” in which they’re gently cooked on the stovetop. It’s a super-easy and wonderfully delicious recipe. But it does require 2 hours of cooking time. And I’ll be the first to admit that there are days when time gets away from me, and I find myself with all of 1 hour to get dinner on the table.
Thankfully, I came across this alternative method for cooking them that takes only 40 minutes in the oven. “Slow-Roasted Romano Beans” is from “The A.O.C. Cookbook” (Alfred A. Knopf, 2013) by Suzanne Goin, the chef-owner of Los Angeles’ revered A.O.C. and the dearly departed Lucques restaurant.
An alum of Berkeley’s Chez Panisse, Goin has a skilled hand with most any ingredient, and especially seasonal produce.Read more