Best Grilled Romano Beans Recipes

GRILLED ROMANO BEANS

Grilled Romano Beans image

My husband came home yesterday with green Romano beans he bought at our local farmers' market and I was thrilled because we don't see them too often! What a rare treat! As far as preparing the beans, simple and quick is best and I usually steam or lightly sautè however this time I tried a stove top grill pan. If you are fortunate to find (or grow) yellow or purple Romano beans, replace a portion of the green ones for yellow/purple beans in this recipe. The garlic is my addition as is the cheese and although the latter is my contribution it is optional. Be careful how much you salt the beans especially if you are adding the optional cheese- remember the cheese is salty, too. Perfect all on its own, as a side dish, or as a delicious ingredient in warm weather salads or arranged over fresh pasta. Recipe found on the blog coconutandquinoa.wordpress.com.

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb green romano beans, ends trimmed
extra virgin olive oil (I used roughly 3 tablespoons of olive oil-a good quality one!)
2 garlic cloves, finely minced
sea salt (I used medium-coarse Sicilian salt)
pecorino romano cheese, freshly grated (optional, or other strongly flavored Italian cheese such as Parmesan, grana padano, etc.)

Steps:

Heat grill pan over medium heat for 4 or 5 minutes. Tip: if using an outdoor grill, thread the beans crosswise on bamboo skewers (skewers soaked in water first) on both the top and bottom of the beans.
In a shallow pan, lightly coat beans by rolling them in the olive oil.
Place the Romano beans on grill pan in a [single layer] and grill 4 minutes on each side.
Transfer to a serving dish and garnish with the minced garlic, sprinkle with sea salt and cheese, if using.
Servings are estimated.

CAST-IRON-GRILLED ROMANO BEANS WITH GARLIC AIOLI

CAST-IRON-GRILLED ROMANO BEANS WITH GARLIC AIOLI image

Categories Bean

Number Of Ingredients 19

Ingredients

AIOLI
1 small head of garlic, halved lengthwise
6 tablespoons extra-virgin olive oil
Kosher salt
Pepper
1 large egg yolk
1/2 teaspoon whole-grain mustard
1 tablespoon Champagne vinegar
2 tablespoons fresh lemon juice
1/4 cup canola oil
Pinch of cayenne
BEANS
4 ounces dry chorizo, diced
4 teaspoons extra-virgin olive oil
2 pounds romano beans
2 shallots, thinly sliced
Kosher salt
Pepper
Lemon wedges

Steps:

MAKE THE AIOLI Light a grill. On a sheet of foil, drizzle the garlic with 1 tablespoon of the olive oil. Season with salt and pepper and wrap tightly. Grill over moderately high heat, turning, until tender, 50 minutes. Unwrap and let cool. Squeeze the garlic cloves into a mini food processor. Add the egg yolk, mustard, vinegar and lemon juice; pulse to blend. With the machine on, slowly drizzle in the remaining olive oil and the canola oil until incorporated. Season the aioli with cayenne, salt and pepper. GRILL THE BEANS In a large cast-iron skillet set on the grill, cook half of the chorizo in 2 teaspoons of the olive oil over moderate heat until softened. Add half of the beans and cook until lightly charred and tender, 12 minutes. Stir in half of the shallots and cook until golden, 3 minutes. Season with salt and pepper. Transfer to a platter and repeat with the remaining ingredients. Serve the beans with the aioli and lemon wedges.

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