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Salads, Sides, Vegetables, Vegetarian

Romano beans sauteed with oregano

Romano beans sauteed with oregano
Los Angeles Times

THERE'S no better way to spend a languid early-summer evening than by gathering with family or friends on the patio for a supper drawn from a table filled with colorful plates of delicious antipasti. It's a bit like eating at ... Read more

Total time: About 45 minutes | Serves 4
  • 1 pound Romano beans
  • 3 tablespoons olive oil, divided
  • 2 tablespoons minced shallots
  • 2 cloves garlic, minced
  • 1/4 cup loosely packed fresh oregano leaves
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup cherry or grape tomatoes
  • 1/2 teaspoon balsamic vinegar

Step 1Rinse the beans under cold running water. Drain, leaving any water clinging to the beans. Trim the ends and set aside.

Step 2In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots and saute over medium heat about 1 minute. Add the garlic and continue to saute for 30 to 45 seconds, until tender and fragrant but not browned. Remove the sauteed shallots and garlic from the pan with a slotted spoon, pressing any excess oil back into the skillet. Set aside.

Step 3Add the remaining 1 tablespoon oil to the skillet. Once the oil is hot, add the beans, oregano leaves, salt and pepper to taste. Saute over medium heat, stirring frequently until the beans are browned in spots and tender but retain some crispness, about 10 to 12 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sauteed shallots and garlic. Cook just until aromatic, about 30 seconds.

Step 4Remove the pan from heat and let the beans cool slightly. Stir in the balsamic vinegar and allow contents to cool to room temperature. Remove the salad from the pan to a serving platter.

Note: From Donna Deane. This dish was inspired by a recipe from "Chez Panisse Vegetables." Romano beans can be special ordered at Whole Foods stores, or substitute Italian flat beans available at farmers markets (cut the flat beans in half crosswise as they are usually long).


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