Romano Beans with Shallots and Bacon
An easy and delicious way to serve Romano Beans when they're at their summer peak!
Servings: 4 people
Ingredients
- 1 pound fresh Romano beans ends and strings removed
- 3 slices bacon sliced crosswise into thin strips
- 1 large shallot finely chopped
Instructions
- 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.
Notes
Romano beans are also called 'flat beans' or Italian flat beans.
Nutrition
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
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