Long-cooked Romano beans from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 250) by Judy Rodgers

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

Accompaniments: Roasted polenta; Skirt steak and hanger steak; Brasato

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

  • bernalgirl on October 11, 2024

    Worth the time to make this, the beans are so tender and lightly sweet, much more satisfying than you’d imagine reading the recipe and mostly hands-off.

  • anya_sf on August 06, 2024

    I really enjoyed Romano beans cooked this way and the method was simple and mostly hands-off. Unfortunately, my family was less enamoured.

  • Jardimc on July 19, 2024

    Astonishing flavour from such a simple recipe. I love her detailed instructions; they make all the difference between a bland vs. an outstanding dish of fresh summer beans.

  • metacritic on April 29, 2024

    Superb recipe, like almost any in this book. Dead easy and deep flavors that reminds me of the sort of dish one might find in a modest but exceptional Turkish roadside restaurant where every dish has vastly more flavor than you might expect. Have made twice in the last few weeks.

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