Recipe: Romano beans sautéed with oregano
Total time: About 45 minutes
Note: From Donna Deane. This dish was inspired by a recipe from “Chez Panisse Vegetables.” Romano beans can be special ordered at Whole Foods stores, or substitute Italian flat beans available at farmers markets (cut the flat beans in half crosswise as they are usually long).
1 pound Romano beans
3 tablespoons olive oil, divided
2 tablespoons minced shallots
2 cloves garlic, minced
1/4 cup loosely packed fresh oregano leaves
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup cherry or grape tomatoes
1/2 teaspoon balsamic vinegar
1. Rinse the beans under cold running water. Drain, leaving any water clinging to the beans. Trim the ends and set aside.
2. In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots and sauté over medium heat about 1 minute. Add the garlic and continue to sauté for 30 to 45 seconds, until tender and fragrant but not browned. Remove the sautéed shallots and garlic from the pan with a slotted spoon, pressing any excess oil back into the skillet. Set aside.
3. Add the remaining 1 tablespoon oil to the skillet. Once the oil is hot, add the beans, oregano leaves, salt and pepper to taste. Sauté over medium heat, stirring frequently until the beans are browned in spots and tender but retain some crispness, about 10 to 12 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sautéed shallots and garlic. Cook just until aromatic, about 30 seconds.
4. Remove the pan from heat and let the beans cool slightly. Stir in the balsamic vinegar and allow contents to cool to room temperature. Remove the salad from the pan to a serving platter.
Each serving: 135 calories; 2 grams protein; 10 grams carbohydrates; 4 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 445 mg. sodium.
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