Recipes

Sautéed Romano Beans with Tomatoes & Parmesan

Tender Romano beans sautéed with juicy tomatoes and garlic, finished with a sprinkle of Parmesan cheese—simple, fresh, and bursting with flavor.

Ingredients

1 lb Romano beans, trimmed and cut into 2 inch pieces

2 tbsp olive oil

2 cloves garlic, minced

1 cup cherry tomatoes, halved (or 1 medium tomato, diced)

salt and pepper, to taste

1/4 cup Parmesan (or Pecorino), grated

Optional: fresh basil or parsley for garnish

Blanch beans. Boil salted water, add Romano beans, cook until bright green and just tender. Drain and rinse with cold water.
Heat olive oil over medium heat. Add garlic, cook 30 seconds. Add tomatoes and cook until they start to soften.
Toss in blanched beans, season with salt and pepper. Cook, stirring occasionally, until beans are tender and tomatoes have softened.
Remove from heat and sprinkle Parmesean over the top. Toss gently to combine. Garnish with herb of choice.

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