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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My husband came home yesterday with green Romano beans he bought at our local farmers' market and I was thrilled because we don't see them too often! What a rare treat! As far as preparing the beans, simple and quick is best and I usually steam or lightly sautè however this time I tried a stove top grill pan. If you are fortunate to find (or grow) yellow or purple Romano beans, replace a portion of the green ones for yellow/purple beans in this recipe. The garlic is my addition as is the cheese and although the latter is my contribution it is optional. *Be careful how much you salt the beans especially if you are adding the optional cheese- remember the cheese is salty, too.* Perfect all on its own, as a side dish, or as a delicious ingredient in warm weather salads or arranged over fresh pasta. Recipe found on the blog . Ingredients:
1/2 lb green romano beans, ends trimmed |
extra virgin olive oil (i used roughly 3 tablespoons of olive oil-a good quality one!) |
2 garlic cloves, finely minced |
sea salt (i used medium-coarse sicilian salt) |
pecorino romano cheese, freshly grated (optional, or other strongly flavored italian cheese such as parmesan, grana padano, etc.) |
Directions:
1. Heat grill pan over medium heat for 4 or 5 minutes. Tip: if using an outdoor grill, thread the beans crosswise on bamboo skewers (skewers soaked in water first) on both the top and bottom of the beans.
2. In a shallow pan, lightly coat beans by rolling them in the olive oil.
3. Place the Romano beans on grill pan in a [single layer] and grill 4 minutes on each side.
4. Transfer to a serving dish and garnish with the minced garlic, sprinkle with sea salt and cheese, if using.
5. Servings are estimated.
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