Best Roman Rice And Beans Recipes

ROMANO RICE AND BEANS

Romano Rice and Beans image

This is a quick and easy dish for a busy weeknight meal. Serve with a crisp side salad, corn bread, green onion and jalapeno peppers for a complete vegetarian meal. I usually cook brown rice and freeze in 2 to 2 1/2 cup bags for later use. If your rice is frozen just pop it into the microwave for a minute or 2 and then add to the bean mixture.

Provided by PaulaG

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 -3 garlic cloves, chopped
1 large onion, chopped
2 -3 carrots, scrubbed and chopped
1 medium bell pepper, chopped
1 large celery rib, chopped
1 tablespoon olive oil
1/3 cup chopped fresh cilantro
2 -3 teaspoons dried basil
1 teaspoon dried oregano
1 (14 1/2 ounce) can dice cut canned tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
2 -2 1/2 cups cooked brown rice
1/2 cup grated parmesan cheese
salt
pepper

Steps:

Sauté the garlic, onion, carrot, bell pepper and celery in oil until tender.
Add the chopped cilantro, basil and oregano.
Stir in tomatoes and drained beans; add cooked rice and Parmesan cheese tossing all together.
Heat through, adjust salt and pepper to taste.
Garnish with additional cilantro if desired.

Nutrition Facts : Calories 352.3, Fat 8.5, SaturatedFat 3, Cholesterol 11, Sodium 361, Carbohydrate 55.1, Fiber 11.8, Sugar 6.8, Protein 15.9

ROMAN RICE AND BEANS

Roman Rice and Beans image

Make and share this Roman Rice and Beans recipe from Food.com.

Provided by Tech7945

Categories Low Cholesterol

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 tablespoon olive oil
2 garlic cloves, crushed
1 onion, chopped
1 -2 carrot, chopped
1 stalk celery
1 green pepper
2/3 cup fresh parsley
2 -3 teaspoons basil
2 teaspoons oregano
2 -3 large tomatoes, coarsely chopped
salt and pepper
2 cups canned red kidney beans
5 cups cooked brown rice, cooked with
1 teaspoon salt
1/2 cup parmesan cheese, grated

Steps:

Heat oil and saute garlic, onion, carrots, celery, green pepper, parsley, and dried herbs until onion is translucent.
Add tomatoes, salt, and pepper, and beans.
Combine rice and parmesan cheese.
Add bean mixture to rice mixture.
Garnish with more fresh parsley and grated cheese.

Nutrition Facts : Calories 255.9, Fat 4.9, SaturatedFat 1.6, Cholesterol 5.5, Sodium 568.1, Carbohydrate 44.1, Fiber 7.2, Sugar 3.9, Protein 9.6

STEWED ROMANO BEANS WITH TOMATOES

Stewed Romano Beans With Tomatoes image

Romanos hold up to longer cooking, as you'll see when you make this dish. Even when they soften, after 20 minutes of braising or stewing, they still have plenty of texture, their color remains good and they become somewhat juicy. If you can't find romano beans use regular green beans. Just reduce cooking time to 15 minutes.

Provided by Martha Rose Shulman

Categories easy, lunch, quick, snack, vegetables, main course, side dish

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
Salt
2 large garlic cloves, minced
1 1/2 pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths
1 cup grated or chopped peeled tomatoes (about 3/4 pound)
1/4 cup chopped fresh dill
Ground black pepper
Feta cheese for topping
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Steps:

Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 476 milligrams, Sugar 6 grams