Romano Beans with Shallots and Bacon

An easy and delicious way to serve Romano Beans when they're at their summer peak!
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 108kcal


  • 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.


Romano beans are also called 'flat beans' or Italian flat beans.


Calories: 108kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 292mg | Fiber: 3g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 14.4mg | Calcium: 42mg | Iron: 1.3mg