The first time I came across this recipe for romano beans, I did a double-take.
Even then, I couldn’t quite believe it.
That’s because it calls for cooking these meaty Italian broad beans on the stove-top for two hours. Yes, fresh beans, not dried, cooked for two whole hours.
“Long-Cooked Romano Beans” boggled my mind.
But I had faith. After all, the recipe is by the late-great Judy Rogers, and it comes from her seminal classic, “The Zuni Cafe Cookbook A Compendium of Recipes & Cooking Lessons from San Francisco’s Beloved Restaurant” (W.W. Norton and Company, 2002).
Surely, the chef who created the most perfect roast chicken of all time and so many other iconic California cuisine staples was worth trusting on this, even if in the back of my mind, I feared winding up with green beans as pallid as those from a can.Read more