Marco Canora’s Braised Romano Beans

While I don’t typically advocate cooking a vegetable for this long, the Italians do. This traditional Italian preparation is spectacular! From the NY Times – September 2006

  • 1 large red onion
  • 2 stalks of celery
  • 1 carrot
  • 1/4 C extra-virgin olive oil
  • 5 hand-crushed roma tomatoes (or a 12oz. can crushed tomatoes)
  • 1 1/2 lbs romano beans
  • salt and pepper to taste
  • 1/3 C chopped basil

Trim stem end of beans and cut larger ones in half. Set aside.

Finely chop the onion, celery, and carrot, and sauté them in olive oil with tomatoes for about 20 minutes until the soffritto, or sautéed vegetable mixture, turns pale gold.

Add Romano beans gradually and stir to coat well. Cover and cook over low heat, adding a couple of tablespoons of water if the mixture appears too dry. Cook for about 40 minutes, or until very soft but not falling apart. Season with salt and pepper, and finish with chopped basil.