Stewed Romano Beans With Tomatoes Recipe

Name: Stewed Romano Beans With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large red onion, finely chopped; Salt; 2 large garlic cloves, minced; 1 1/2 pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths; 1 cup grated or chopped peeled tomatoes (about 3/4 pound); 1/4 cup chopped fresh dill; Ground black pepper; Feta cheese for topping; Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Servings: persons

3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
Salt
2 large garlic cloves, minced
1 1/2 pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths
1 cup grated or chopped peeled tomatoes (about 3/4 pound)
1/4 cup chopped fresh dill
Ground black pepper
Feta cheese for topping
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

1
Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt.
2
Cook gently without browning, stirring often, until tender and translucent, about 8 minutes.
3
Add garlic and cook, stirring, for another minute, until fragrant.
4
Stir in romano beans, tomatoes and half the dill.
5
Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender.
6
Stir in remaining dill and olive oil and simmer another 2 to 3 minutes.
7
Taste and adjust seasonings.
8
Serve hot, warm or room temperature, with feta sprinkled over the top.
9
If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large red onion, finely chopped, Salt, 2 large garlic cloves, minced, and more.

Yes, Stewed Romano Beans With Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stewed Romano Beans With Tomatoes

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