Romano beans, with their wide, flat pods and slightly nutty, sweet flavor, are a beloved ingredient in many traditional Italian kitchens. This Romano Beans Recipe is super easy, requires few ingredients and makes them shine!
Romano beans are overlooked in favor of their more common cousin, the green bean, but they’ve always been so popular in my family and this recipe is how we like to cook them.
They’re perfect as a side, they’re super comforting and rustic dish and you’ll find yourself returning to it again and again.
What Are Romano Beans?
Romano beans, also known as Italian flat beans, are a variety of snap bean. They’re longer and wider than standard green beans and have a slightly meatier texture. Unlike other beans that may become squeaky or stringy when cooked, Romano beans turn tender, making them ideal for slow braises and tomato-based dishes. They’re typically pale green but also come in purple and yellow varieties.
Ingredients you’ll need
Romano Beans – These are boiled until just tender. You can substitute with green beans or runner beans as well.
Onion – Slowly cooked in olive oil until soft and sweet. Shallots or leeks can be used for a slightly different flavor.
Garlic – Added after the onion for fragrance and depth. Use fresh cloves, not garlic powder, for best results.
Tomato passata/Puree – High quality tomato passata is crucial as you can really taste the difference. Crushed canned tomatoes can work as alternatives, though the texture will vary.
Extra Virgin Olive Oil – Essential for flavor. Avoid substituting with other oils unless absolutely necessary; olive oil provides the signature Mediterranean taste.
Method (Step-by-Step)
Cook the Onion
In a large sauté pan or skillet, heat olive oil over medium heat. Add the chopped onion with a pinch of salt and cook slowly, stirring occasionally, until softening, golden, and caramelized around the edges.
Add the Garlic
Crush the garlic cloves with your hands or a knife. Once the onion is soft, stir in the garlic. Let it cook for about 60 seconds until fragrant, making sure it doesn’t burn.
Simmer the Tomato Passata
Pour in the tomato passata and stir to combine. Fill the tomato passata bottle to half with water, shake it to get the remaining sauce and add that to the pan. Bring the sauce to a simmer and let it cook down gently on low heat for 20-25 minutes, stirring occasionally, until the sauce has thickened.
Prepare the Beans
Trim the ends of the Romano beans and cut them into manageable length, into two or three pieces lengthwise if they are very long. Bring a pot of salted water to a boil and cook the beans until tender, about 10 minutes. Drain and set aside.
Add the Beans
Once the tomato sauce has reduced and is rich and fragrant, stir in the pre-cooked Romano beans. Coat them well in the sauce and let everything simmer together for another 5 minutes so the flavors can meld.
Taste and Adjust
Taste the beans and sauce, adjusting seasoning as needed.
Serve
Serve warm or at room temperature. Garnish with some more olive oil and fresh basil if desired.
Why You’ll Love This Recipe
Easy & Comforting – It uses pantry staples and a few fresh ingredients, yet delivers big, satisfying flavor.
Naturally Plant-Based – This recipe is vegan-friendly but feels hearty and fulfilling.
Flexible – Serve as a side dish, spoon it over crusty bread for a rustic appetizer, or pair it with grains like farro or couscous for a full meal.
Authentic Taste – With roots in traditional Italian peasant cooking, this dish speaks to the heart of Mediterranean simplicity.
Storage and Reheating
These beans store beautifully and often taste even better the next day as the flavors continue to develop. Let the dish cool completely before transferring it to an airtight container.
Store in the fridge for up to 4 days.
To reheat, warm gently in a pan over low heat or microwave in short intervals, stirring often.
Optional Additions
If you’re looking to enhance or slightly modify the dish, here are a few ideas:
Crushed red pepper flakes for a touch of heat.
Chickpeas or cannellini beans for added protein and a heartier version.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Simple Romano Beans Recipe With Tomato Sauce
Ingredients
- 500 g romano beans
- 400 g tomato passata/ puree
- 2 garlic cloves
- Extra virgin olive oil
- 1/2 onion
- Salt to taste
- fresh basil for garnish optional
Instructions
Cook the onion
- In a large sauté pan or skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softening, golden, and caramelized around the edges.
Add the Garlic
- Crush the garlic cloves with your hands or a knife. Once the onion is soft, stir in the garlic cloves. Let it cook for about 60 seconds until fragrant, making sure it doesn't burn.
Simmer the Tomato Passata
- Pour in the tomato passata and stir to combine. Fill the tomato passata bottle to half with water, close it, shake it to get the remaining sauce and add that to the pan. Bring the sauce to a simmer and let it cook down gently on low heat for 20-25 minutes, stirring occasionally, until the sauce has thickened.
Prepare the Beans
- In the meantime, trim the ends of the Romano beans and cut them into manageable length, into two or three pieces lengthwise if they are very long. Bring a pot of salted water to a boil and cook the beans until tender, about 10 minutes. Drain and set aside.
Add the Romano Beans
- Once the tomato sauce has reduced and is rich and fragrant, stir in the pre-cooked Romano beans. Coat them well in the sauce and let everything simmer together for another 5 minutes so the flavors can meld.
Taste and Adjust
- Taste the beans and sauce, adjusting seasoning as needed.
Serve
- Serve warm or at room temperature. Garnish with some more olive oil and fresh basil if desired.
