If you’re looking for a simple and delicious Romano Bean recipe, this is it! Tender, fresh Romano Beans get a quick blanch in boiling water and then are tossed with crispy shallots and bacon. It’s the perfect summer side dish, ready in minutes.
What are Romano Beans?
Have you seen those long, flat green beans at your farmer’s market? They’re Romano Beans, also called Italian Flat Beans, don’t miss them. Their flavor is reminiscent of the green beans you’re used to, but not the same: a bit more delicate, a touch sweeter. It’s important to not overcook them, you want them to have a hint of crunch.
How do you cook Romano Beans?
Romano Beans are so simple to prepare! Most of the time, I just blanch them, toss them in some olive oil and season with salt and pepper. But with bacon and shallots they’re even better. Because, you know, bacon.
Serve these with anything you throw on the grill this summer from Carne Asada, to Grilled Shrimp to Rosemary-Garlic Chicken Kabobs. And if you happen to have some pork belly to crisp up in place of the bacon, all the better!
Romano Beans with Shallots and Bacon
- 1 pound fresh Romano beans ends and strings removed
- 3 slices bacon sliced crosswise into thin strips
- 1 large shallot finely chopped
- In a wide saucepan, heat 1 to 2-inches of water to boil and add a large pinch of salt.
- Add trimmed beans and blanch 3 or 4 minutes, until crisp-tender. Drain.
- Meanwhile, cook bacon in a large skillet over medium heat until nearly crisp. Add shallots; cook and stir until shallots have softened. Drain all but one tablespoon of fat.
- Add Romano beans to skillet with bacon and shallots; cook and stir until combined. Season to taste with salt and freshly ground black pepper. Serve.