I love Romano beans. In a way they are just big, flat green beans, but they are oh-so-much-more. I cooked up the first batch of the summer last night. Beans, olive oil, garlic, salt. That’s it. Oh, and a bit of water. The “recipe” is over at Local Foods. You won’t believe how good these are. It might be difficult for some of you to cook the beans long enough–you’ve been brainwashed into thinking that all vegetables should always be served crisp-tender and anything else is “overcooked.”
I hereby posit that any given vegetable can be cooked many ways. I also declare that varying cooking methods and times is a way of changing the flavor and texture of vegetables so that they taste different and you don’t get too sick of them when they’re in season. So try these “overcooked” beans. Then tell me what you think.
(Oh, we also had boiled corn with butter and spaghetti with the pesto leftover from the soupe au pistou. During the 2 hours that encompassed dinner time, Ernest also ate 2 hard-boiled eggs, a glass of orange juice, a glass of milk, 4 packages of seasoned seaweed, 4 “slices of parmesan cheese cut up on a plate,” 2 farm carrots, about 1/8 or 1/4 of a mini watermelon, and a Wallaby yogurt. He’s only 5. What are we going to do when he’s a teenager?)
Jess | 20-Jun-08 at 9:06 am | Permalink
I went on a romano binge last summer, and agree – they’re best good and tender. I can’t believe you have these already! We’re still struggling to find strawberries. . .