BRAISED ROMANO BEANS WITH SALMORIGLIO

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Braised Romano Beans with Salmoriglio image

This is a recipe from my Grandma Minnie, who would serve these beans inside of her world famous carrot ring. Romano beans are a unique twist on your typical "mushy" Thanksgiving sides by offering a fresh, Southern-Italian crunch to your plate.

Provided by Paul Kahan

Categories     side-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

4 Roma or plum tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
kosher salt
Freshly ground black pepper
1 cup sliced almonds
2 pounds Romano beans
5 medium shallots
2 cloves garlic
1 sprig fresh oregano
1 cup Chicken stock or water
2 cloves garlic
3 tablespoons fresh oregano
2 Lemons, juiced and zested
1/3 cup extra-virgin olive oil
salt
Freshly ground black pepper

Steps:

  • Beans, part 1: Preheat oven to 400 F. Trim the ends of the tomatoes, then cut the tomatoes in half lengthwise. Toss with 1 tablespoon olive oil and the balsamic vinegar. Season with salt and pepper. Spread them, cut side up, on a rimmed baking sheet and bake 45 minutes. Remove and let cool.
  • While the tomatoes are roasting, spread the slivered almonds in a small, ovenproof sauté pan and slide into the oven, underneath the tomatoes. Toast for 5 minutes, until fragrant and lightly browned. Meanwhile, trim and clean the Romano beans, peel and slice the shallots and garlic, and set them all aside. Heat remaining olive oil in a large sauté pan over medium-high heat. Add shallots and brown for a few minutes. Season lightly with salt and pepper. Add garlic and cook 1 minute. Add oregano, beans, and stock, and stir gently to combine. Cover with a tight-fitting lid and reduce heat to medium. Set a timer for 20 minutes.
  • Salmoriglio: Peel and mince the garlic. Pick the oregano leaves from the stems and chop with the garlic. Season lightly with salt and pepper. Add lemon zest to the herb-garlic mixture, and continue to chop until it's uniformly minced. Put mixture in a medium mixing bowl, and stir in lemon juice. Drizzle in olive oil. Season with salt and pepper.
  • Beans, part 2: After 20 minutes, check the beans for doneness. If they're "mushy" enough for you, remove them from the heat; if not, continue cooking for a few additional minutes. Once the tomatoes have cooled, remove the skins and coarsely chop. Fold the tomatoes and any leftover juices into the beans. Taste and adjust seasoning as necessary.
  • Assembly: Pour beans into a large mixing bowl. Add toasted almonds, and toss to combine. Dress beans with salmoriglio to taste. Season with salt and pepper, if necessary, and serve to your guests.

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