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
3
3
2
1
2
½
¾
Preparation
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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Reviews (12)
Back to TopThese 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