Romano beans are a little meatier than regular green beans, and can be used in soooo many ways! Eat them as a side dish, or add to pasta or a grain salad. They make a wonderful addition to a soup or a stew.
These beans are meant to be eaten whole (pod and all). They’re rich in protein and the minerals calcium, iron, magnesium, phosphorus, potassium, manganese and copper. They are also a great source of fiber, and vitamins A, C, K, B6, and folate.
If you plan to cook them on the stove, blanch them first (drop into boiling water for 3 minutes), then remove and sauté in butter or olive oil for 5 minutes.
Or you can roast them whole for a charred, umami flavor (yes,please!) The following recipe is from the Boston Globe:
Roasted, Garlicky Romano Beans
Ingredients
1 pound romano beans, stem ends trimmed
1/4 cup olive oil
3 cloves garlic, smashed
3 sprigs of fresh thyme, broken in half
Salt and pepper, to taste
Instructions
1. Preheat oven at 450 degrees.
2. On a large rimmed baking sheet, toss the whole beans with the oil, garlic, thyme, salt, and pepper. Spread the beans into a single layer.
3. Roast for 15 to 20 minutes, turning once, or until the beans are tender and browned. Serve warm or at room temperature.