Braised Romano beans with anchovy, chile flakes, and fancy olive oil from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 74) by Renee Erickson and Sara Dickerman

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Notes about this recipe

  • bernalgirl on July 18, 2025

    As written, her recipe is a confit, but I reduced the olive oil by 2/3, increased the water by half, stirred half as often as she directed, and the result was still the most silken, deeply flavored braise, so much more than I could imagine. The anchovy melts in a subtle backnote, the basil adds lovely brightness. If you see Romano beans in your market, make this recipe.

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