This simple sauté of Romano beans with summer squash (aka yellow squash) might convince you that this variety of Italian green beans is even better than the more common type. Olives and summer tomatoes add a pop of flavor to each bite.
Romano beans had been off my culinary radar until recently, especially since I’ve never seen them at the places I usually shop for produce. That changed when a friend started growing them in his garden, where they multiplied prolifically. And my discovery of them is thanks to his surplus.
What are Romano beans?
Of Italian origin, Romano beans are also called Italian flat beans or Italian pole beans. They’re a lot like the more common green bean, but flatter, and at their best are tender and sweet with a milder flavor. They’re also related to pole beans. According to Specialty Produce:
“As its given name suggests, the Romano bean is native to Italy. In fact, it is sometimes referred to generically as an Italian Pole bean. Pole beans are known to yield longer harvests per season than bush bean varieties.
Their seasons often stretch into the fall during shorter days and cooler nights, whereas bush bean types will yield abundant crops instantly which has notoriously dubbed bush beans as a bean not just for fresh picking but for canning. Romano beans are harvested for fresh eating, canning and freezing.”
Here’s lots more information about Romano beans.
What’s a good swap for Romano beans? If out of season or hard to come by, you can absolutely substitute regular green beans in this and other recipes. Snap peas might work in other instances as well.
Can Romano beans be used raw? If harvested when young and tender, Romano beans also be used raw. Just trim the tips and cut into bite-sized segments to add to salads. In all other dishes, they need only brief cooking, since you want to retain their crunch and flavor.
Image: SpecialtyProduce.com
Tips for making Romano Beans with Summer Squash
- Minimal cooking: Cooked in a little olive oil and embellished with fresh tomatoes, black olives, and chile peppers, this is a great summer side dish that comes together quickly. And the operative word is quick — none of these ingredients are as good overcooked!
- Add some heat: I used shishito peppers, also courtesy of my gardening friend, but jalapeño or any other hot chili pepper (or even dried hot red pepper flakes) will do.
- Double the recipe if you’d like: For a modest amount that comes together quickly, follow the amounts given in the recipe; if you have a bumper crop of any of these veggies, it can be doubled easily.
Explore more …
- Romano Beans with Tomatoes and Cannellini
- Summer Squash with Corn and Green Chiles
- Roasted Zucchini with Summer Squash
- Summer Squash and Black Bean Soft Tacos
Romano Beans with Summer Squash
This simple sauté of Romano beans with summer squash is a great summer side dish.
Ingredients
- 8 to 10 ounces Romano beans
- 1 medium yellow summer squash, quartered lengthwise and sliced
- 1 tablespoon extra-virgin olive oil
- 1 to 2 small hot chili peppers, seeded and minced
- 1/3 cup chopped briny black olives
- 2 to 3 medium ripe tomatoes, diced
- Salt and freshly ground pepper to taste
Instructions
- Trim the tips and tails from the Romano beans and cut (or snap) longer ones in half. Combine with the squash in a medium sauce pan and a little water.
- Cover and steam the beans and squash briefly, just until both are not quite tender-crisp.
- Drain off the water, then drizzle in the oil. Add the chiles, olives, and tomatoes. Turn up and sauté for 2 minutes or so, stirring often, just until everything is nicely warmed.
- Season with salt and pepper and serve at once.
Notes
If you can't find Romano beans, tender summer green beans work well as a substitute.
See lots more easy, vegetable-filled salads & sides.
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