- Perez Cookbook -
Romano Beans in Roman-Style Tomato Sauce
Italian flat beans simmered gently with tomato, garlic, and olive oil
Adapted from an original recipe by Lorraine Elliott
15 min
40 min
4-6 servings
Ingredients:
1 kg Romano beans (Italian flat beans), cleaned and sliced into diamonds
2 medium onions, thinly sliced
600g very ripe tomatoes, chopped (Maggi or similar recommended)
6 garlic cloves, sliced lengthwise
2-3 tbsp olive oil
1-2 tbsp boiling water (optional, to prevent scorching)
1-2 tbsp tomato paste (optional, depending on tomato sweetness)
Preparation:
In a wide pot or sauté pan, add olive oil and the onions while the oil is still cold
Turn on the heat and cook gently until the onions are translucent but not browned
If needed, add a tablespoon or two of boiling water to control the heat and prevent burning
Add the garlic slices and cook for about 1½ minutes, ensuring they touch the surface of the pan without burning
Add the tomatoes and tomato paste, stir, then add less than half a cup of boiling water
Mix well, cover, and let the mixture steam for 10 minutes
Stir again, mash the tomatoes lightly if they haven't softened, and cook for another 2 minutes
Add the beans and stir so they are fully coated in the tomato mixture
Increase the heat briefly (about 30 seconds) to keep the temperature steady after adding the beans
Reduce to medium-low heat, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking or scorching
Check that the sauce has reduced and the beans are tender but not mushy
Taste a bean to ensure the texture is just right—easy to bite, but not crunchy or overcooked
Notes:
The goal is for the beans to retain their shape and have a gentle bite—not crunchy, not mushy
If needed, add a small splash of water during cooking, but the dish should finish nearly dry
