Romano Beans with Marjoram

1. 1

   Trim and discard the stem ends of: 1 pound romano beans.

2. 2

   Cut the beans into 1-inch lengths; they are pretty when you cut them on a slight diagonal.

3. 3

   Cook the beans until tender in abundant salted boiling water.

4. 4

   Drain the beans and toss them with: Salt, Extra-virgin olive oil, 1/4 cup chopped fresh marjoram.

5. 5

   Taste for salt and serve.

6. 6

   Finish with a squeeze of lemon juice.

7. 7

   Use butter instead of olive oil.

8. 8

   Use other kinds of tender beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.