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Romano Beans with Mustard Vinaigrette and Walnuts

5.0

(12)

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Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski

Romano beans, also known as Italian pole beans, are wide and flat and have a less delicate texture than green beans but share their mild and sweet flavor. For an over-the-top dinner menu, serve these beans with arugula with Italian plums, paccheri with shellfish, grilled red mullet, grilled bistecca, and brioche au rhum. We said over-the-top.

Recipe information

  • Yield

    8 servings

Ingredients

1

cup walnuts

3

lb. Romano beans or green beans, trimmed

3

Tbsp. red wine vinegar

2

Tbsp. Dijon mustard

1

garlic clove, finely grated

2

Tbsp. extra-virgin olive oil, plus more for drizzling

½

lemon

¾

cup very coarsely chopped parsley

Freshly ground black pepper

Preparation

  1. Step 1

    Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

    Step 2

    Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.

    Step 3

    Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.

    Step 4

    Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.

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  • These were delicious. A big hit. Followed exactly, except found that they were cooked crisp-tender 5 minutes after adding to the boiling water, so start testing early in the cooking process.

    • Fran

    • Mexico

    • 6/16/2022