20 minutes
Experience the delightful simplicity of Romano Beans with Marjoram, a dish that highlights the natural flavors of fresh ingredients.
Romano Beans, trimmed and cut into 1-inch lengths on a diagonal
0 lb
to taste
Extra Virgin Olive Oil, drizzled
tablespoons
Fresh Marjoram, chopped
cups
1. Prepare the Romano Beans
Using a sharp knife, carefully trim the stem ends of the romano beans and discard them. Once trimmed, cut the beans into 1-inch lengths on a diagonal to ensure they cook evenly.
2. Boil the Romano Beans
Bring a pot of salted water to a rolling boil. Add the trimmed and cut romano beans to the pot. Cook until they are tender and easily yield to a fork.
3. Season and Toss
Drain the beans using a colander. While the beans are still warm, transfer them to a large bowl. Add a generous pinch of salt, a drizzle of extra-virgin olive oil, and the freshly chopped marjoram. Toss until the beans are evenly coated with the oil and herbs.
4. Adjust Seasoning and Serve
Taste the beans and adjust the seasoning with a little more salt if needed. Serve the romano beans warm, allowing the freshness of the marjoram to shine through.
Start with the freshest Romano beans you can find. Look for bright green color with no blemishes, and a crisp texture. Freshness is key for both flavor and texture.
To preserve the vibrant green color and tender-crisp texture of the beans, blanch them in salted boiling water for about 2-3 minutes. Immediately transfer them to an ice bath to stop the cooking process.
Don’t forget to taste and adjust the seasoning. A touch of sea salt can enhance the beans' natural flavors. Freshly cracked black pepper can add just the right amount of heat.
Marjoram has a delicate, sweet flavor, so use it judiciously to complement, not overpower, the beans. Adding a touch of lemon zest or juice can enhance the brightness and provide a counterpoint to the beans' earthiness.
Carefully trim the ends of the Romano beans and ensure they are roughly the same size for even cooking. You may choose to cut them in half or leave them whole, depending on your preference and presentation.
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