30 minutes
Romano beans, with their tender texture and robust flavor, become a delightful dish when kissed with fresh marjoram and a drizzle of extra-virgin olive oil.
Romano Beans, trimmed, cut into 1-inch lengths
0 lb
to taste
tablespoons
Fresh Marjoram, chopped
cups
1. Prepare the Romano Beans
Trim and discard the stem ends of 1 pound of romano beans, then cut the beans into 1-inch lengths on a slight diagonal.
2. Cook the Beans
Prepare a large pot of abundant boiling water and add enough salt to make the water taste like the sea. Drop the cut beans into the boiling water and cook them until they are tender but still have a slight bite, about 5 to 7 minutes.
3. Drain the Beans
Once the beans are cooked, drain them using a colander and let them sit for a moment to ensure all excess water has been removed.
4. Season and Serve
In a large bowl, toss the drained beans with a generous pinch of salt, a good drizzle of extra-virgin olive oil, and ¼ cup of freshly chopped marjoram. Taste the beans to check for seasoning and adjust with a bit more salt if needed. Serve warm or at room temperature.
Cook the beans in vegetable or chicken broth instead of water to deepen the overall savoriness.
Use cannellini beans and rosemary instead of Romano beans and marjoram. Add kale or Swiss chard during the last few minutes of cooking for a Tuscan touch.
Deglaze the pan with a splash of white wine for a fruity and acidic dimension that enhances the other flavors.
Add browned sausage pieces, bacon, or chunks of ham to the bean stew for added protein and a meatier flavor.
Finish with a squeeze of fresh lemon juice and zest for a bright, citrusy note that cuts through the richness.
The quality of your beans is paramount. If possible, source fresh Romano beans from your local farmers' market. If you're using dried beans, make sure they haven't been sitting in your pantry for too long, as older beans can take longer to cook and may not be as flavorful.
Regularly taste for doneness starting a few minutes before the recipe suggests, as bean cooking times can vary. They should be tender but not mushy.
Do not salt your beans at the beginning of the cooking process. Instead, wait until the beans are just tender before seasoning the pot to ensure a creamy interior and a fully seasoned taste.
Add a splash of acid, such as red wine vinegar or lemon juice, at the end of cooking to brighten the dish and balance the earthiness of the beans. Taste and adjust the acidity level to your preference.
Add fresh marjoram towards the end of the cooking process to preserve its aromatic qualities. If using dried marjoram, it can be added earlier since dried herbs take longer to release their flavors.
Comments (0)