Slow-roasted Romano beans from The A.O.C. Cookbook (page 204) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on November 04, 2024

    Nope, still too tough!

  • clcorbi on May 10, 2017

    I made this to accompany the brisket, subbing green beans for romano beans. These are certainly delicious with the brisket, and easy, so I wouldn't skip them. But they didn't wow me enough that I'd make them again by themselves. I haven't had romano beans before (my farmer's market never seems to get them), so I'm not sure if that would take these over the top for me.

  • blintz on October 16, 2016

    Really good and easy. I cut each bean in half at an angle. The look is not fresh-from-the-garden-green, but roasted forever is the only way these huge Romanos could have been chewed. They were olive-colored and delicious.

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