Summer Romanos

1. 1

   Trim only stem ends of romanos. Chop older beans, leave young tender ones intact.

2. 2

   Chop shallots and sautee in olive oil, after a few minutes add cherry toms. The goal is for them to break down, not stay intact. Add salt to taste. Up to one teaspoon.

3. 3

   After shallots and toms are soft, add romanos a bit at a time. Add the wine a bit at a time.

4. 4

   As the young beans cook, either remove or push to the side.

5. 5

   Sautee on medium until the beans are cooked and soft and the sauce has thickened. The young beans are nice if kept crisp. The wine, tomato, salt, shallots make a really delightful sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.