I don’t remember my mother making Roman Beans and Kale till I was in my late teens.
The first time she made it, I remember her talking about her mother making it. For something she really liked, she waited an awfully long time to make it. But then, again, I did the same thing with her pasta è fagioli.
There were some dishes from her childhood that she talked about but never made. Tiella is the one that I remember most. It took me multiple tries over many years to recreate it from her description.
American tastes might find Roman beans and kale a little strange because of how long the kale is cooked. There is a point where it becomes silky but most definitely not mushy. Southerners, though, would find the kale in this recipe cooked in a familiar way. This method is similar to the low-and-slow method used in the South to cook different kinds of greens, like collards or mustard greens, until they are soft enough.
Texture is an important part of this dish. The beans should yield but not be falling apart. The kale should not provide any resistance the way it would if it were just quickly sautéed. The pasta, however, should be al dente.
Beans, kale and pasta are all pretty mellow-tasting in my estimation. This dish tastes great because of the garlic, olive oil, and Parmesan cheese. I add crushed red pepper at the table, but it shouldn’t be cooked into the dish.
Roman beans are also called Borlotti or Cranberry beans. Depending on where you live you might have to order them. In a pinch, though, you could use pinto beans or Anasazi beans. If you know a lot about beans, you’ll notice that I used Anasazi beans instead of Roman beans because I couldn’t find them after looking for two months in two different cities. Though I could have gotten them online, I didn’t think the huge price premium was worth it. ).
My mother’s approach to cooking most foods was definitely low and slow. Italian food is very different from French food, which aims for “high and fast!” Even though French isn’t as important in cooking classes these days, we have a strong cultural bias against slow, leisurely cooking because of the strong French influence in the last few decades. There are exceptions however, largely based on strong regional traditions, barbecue, for example. But most people in America, and especially most American food and cooking magazines, just don’t “get” low and slow.
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Some foods, like steaks, don’t do well with low and slow cooking when they are cooked the old-fashioned way. When my mom made these, she thought they should be well done, even if it meant they were done quickly. Olive oil, garlic, oregano, basil, salt, and pepper were often used to season steaks in our house, and they were broiled. I think it’s a wonderful flavor combination. But it wasn’t until my late teens that I developed an appreciation for rare beef.
I remember one meal where my sister and I cooked the steaks for ourselves and our dad. They were medium rare, as I recall. They were cooked by our mom, who also cooked her own steak well done, but she felt bad the whole time because she thought she had given us bad food. The fact that we liked it didn’t seem to matter. When it came to what she thought was good food, anything that was bleeding onto the plate didn’t make the cut!
Please email me at santafecook@villasentieri if you have a family recipe you love and a story to share. com and we can discuss including it in the blog. That’s right, I’m adding traditional recipes from all over the world and the United States to my blog. If you haven’t seen Bertha’s Flan or Melinda’s Drunken Prunes, take a look. They will give you an idea of what I’m looking for.
Recently I bought sous vide equipment. I haven’t tried it yet but I’m itching to do so. Steaks will be first. The food is vacuum-sealed and then cooked slowly in a hot water bath for hours at the temperature that the person wants the food to reach. Low and slow cooking makes sure the meat is cooked all the way through. For steaks, the outside should be quickly seared before serving, but fish, poached eggs, and even hollandaise sauce can be eaten right from the water bath.
Roman beans, also known as romano beans or Italian flat beans, are a tasty variety of green bean hailing from Italy. With their broad, flat shape and sweet, nutty flavor, they add intrigue and depth to many classic Italian dishes. Though less common than typical green beans, romano beans are worth seeking out for their unique texture and versatile culinary applications.
What Exactly Are Roman Beans?
Roman beans are a cultivar of the common green bean (Phaseolus vulgaris). They are classified as a “flat pod” variety, meaning their pods are broad and flat rather than round. On average, roman bean pods measure 4-6 inches long by 1-1.5 inches wide.
These beans earned the name “roman” thanks to their origins in the Mediterranean, most notably Italy. They thrive in the hot, dry summers of the Italian countryside, where they have been grown for centuries. Though production remains centered in Italy, romano beans are also grown in France, Spain, Portugal, and parts of the western United States today.
In terms of appearance, romano bean pods are deep green in color. Some cultivars may have hints of purple or yellow. Inside the pods are small, oblong beans ranging from green to cream in color. When cooked, these beans offer a tender, succulent bite.
Flavor Profile and Texture
So what do roman beans actually taste like? Their flavor is often described as sweet and nutty, with grassy, herbal notes. The taste is slightly more complex than a typical green bean. When raw, romano beans are very crunchy and snappy. Once cooked, they soften but maintain a pleasant firmness. The smaller beans inside the pods are delicate and juicy.
Texture-wise, romano beans have a satisfying meatiness that sets them apart from standard green beans. Their wider size gives each bean pod some heft. When slow cooked or braised, the beans develop a wonderfully creamy texture while still retaining structure. This makes them perfect for absorbing other flavors in the dish.
Nutritional Benefits
In terms of nutrition, romano beans offer a similar profile to green beans. One half-cup serving contains 2 grams of protein and 3 grams of dietary fiber. Roman beans also provide iron, calcium, vitamin C, and vitamin K. As a low calorie, nutrient-dense food, they make an excellent addition to a healthy diet.
Some key benefits of romano beans:
- High in iron – important for oxygen transport and immune function
- Excellent source of fiber – promotes healthy digestion and heart health
- Contains calcium – helps strengthen bones and teeth
- Rich in vitamin C – supports immune system and collagen production
- Provides vitamin K – aids blood clotting and bone metabolism
Overall, romano beans give you a noticeable nutritional boost in addition to their great flavor Adding these veggies to meals is an easy way to get more vitamins, minerals, and fiber into your diet
When Are Roman Beans in Season?
One downside to romano beans is their limited seasonality You can typically find fresh roman bean pods at farmers markets and specialty grocers from mid-summer through early fall The peak season is July through September,
As a summer vegetable, roman beans crave heat to thrive Temperate coastal regions like the Mediterranean provide an ideal climate If you plan to grow roman beans yourself, wait until all threat of frost has passed before sowing seeds. Expect harvest to begin in 55-65 days.
Out of season, look for romano beans at well-stocked grocery stores. Shelled and frozen beans may also be available. For maximum flavor and texture though, try to buy them fresh during summer.
Purchasing and Storage Tips
When buying romano beans, look for crisp, bright green pods free of blemishes. Avoid beans that appear limp, dry, or yellowed. The pods should feel heavy for their size and snap crisply when bent. Check that the inner beans are visible through the pods.
Store romano bean pods in a loose plastic bag in the refrigerator for up to one week. Rinse and pat them dry right before using. If shelled and blanched, the beans will keep for 2-3 days refrigerated. Frozen romano beans will last 8-12 months.
How to Prepare and Cook Roman Beans
One of the best qualities of romano beans is their versatility in the kitchen. Here are some recommended cooking methods:
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Blanching – Boil whole pods for 2-3 minutes, then shock in ice water. This preps them for sautés, salads, etc.
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Roasting – Toss with olive oil, salt, and pepper then roast at 400°F for 15-20 minutes until browned. Adds great flavor.
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Sautéing – Cook chopped beans in olive oil over medium-high heat until tender-crisp. Delicious side dish.
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Braising – Simmer beans in broth until very tender, around 20 minutes. Enhances creamy texture.
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Grilling – Toss whole pods with oil and grill 2-3 minutes per side. Gets nice char marks.
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Steaming – Steam for 5-7 minutes until bright green and just tender. Retains fresh flavor.
Roman beans pair especially well with lemon, basil, garlic, tomato, smoky bacon, bold cheeses, and nutty oils. They make fantastic additions to Italian dishes like pasta, pizza, soups, and antipasto platters. Simply substitute them in any recipe that calls for standard green beans. With their impressive versatility, romano beans are sure to become a staple in your kitchen.
Where to Buy Roman Beans
While romano beans may not be as ubiquitous as regular green beans, they can still be found at many major grocery stores when in season. Here are some places to look for fresh roman bean pods:
- Farmers markets – Buy local in-season produce directly from growers
- Specialty grocers – Stores like Whole Foods and Sprouts are good bets
- Italian markets – Try authentic imported romano beans from Italy
- Online retailers – Companies like Melissa’s Produce sell them online
For out-of-season use, check well-stocked supermarkets for frozen and pre-cooked roman beans. Italian delis may also carry jarred or canned varieties to use in recipes. With their rising popularity, romano beans are becoming easier to find. Seek them out to add a tasty twist to your summer cooking!
How to Grow Your Own Roman Beans
Growing romano beans is a great option for gardeners who want superior freshness. Plant seeds 1-2 inches deep and 2-4 inches apart once frost danger has passed. Ideal growing conditions include:
- Full sun
- Fertile, well-draining soil
- Consistent moisture
- Trellising or staking for support
- Temperatures between 70-80°F
Expect flowers to appear after about 5 weeks. Harvest pods while still slender and crispy, before bulging beans cause distortion. Pick frequently to encourage continued production. With proper care, a 10-foot row can yield up to 15 pounds!
Delicious Roman Bean Recipes to Try
Once you get your hands on fresh romano beans, you’ll want to put them to good use. Here are some stellar recipes that let their flavor and texture shine:
- Roman Bean Salad – Blanched beans, tomatoes, olives, fresh mozzarella, basil, lemon dressing
- Pasta e Fagioli – Creamy roman bean and pasta soup with tomatoes, garlic, and parmesan
- Roman Bean Tapenade – Blend cooked beans with olive oil, garlic, lemon zest, and walnuts
- Roman Beans with Crispy Pancetta – Sautéed beans and browned pancetta drizzled with balsamic glaze
- Roman Bean Hummus – Pureed chickpeas and roman beans with tahini, olive oil, and za’atar
With their excellent taste and versatility, romano beans are an awesome alternative to everyday green beans. Seek them out this summer and experiment with new ways to enjoy this Italian specialty!
Romano Beans, Beautiful, My Favourite Bean (Pinto)
FAQ
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