Romano Beans with Tomatoes (Fagioli a Corallo in Umido)
In Italian, our romano beans recipe is called fagioli a corallo in umido. A favorite in Rome, these long, flat beans are delicious tossed with ripe tomatoes, green onions and a kick of red chili. Ready in minutes, romano green beans are an easy side to serve with roasted chicken or salmon fillets.
Ingredients
- 1 to 2 Tbs. extra-virgin olive oil
- 3 green onions, white portion only, thinly sliced
- 1/2 lb. very ripe fresh tomatoes, peeled, seeded and diced, or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices
- 1 small dried red chili (optional)
- 1 lb. romano beans or green beans, ends trimmed
- Salt and freshly ground pepper, to taste
- 1 Tbs. finely chopped fresh flat-leaf parsley (optional)
Directions
Step 1. Heat Oil and Add Green Onions
In a saucepan large enough to hold the beans, warm the olive oil over medium-low heat. Add the green onions and cook, stirring, until translucent, about 8 minutes.
Step 2. Add Tomatoes and Chili
Add the tomatoes and chili, increase the heat to medium and simmer, stirring occasionally, until the tomatoes reduce slightly, about 10 minutes.
Step 3. Make the Dressing
Stir in the beans and season with salt and pepper. Reduce the heat to low, cover and cook until the beans are very tender, about 30 minutes. Check frequently and add 2 tablespoons of hot water if the sauce looks dry.
Make-ahead Tip: If you’re preparing this dish in advance, cool, cover and refrigerate, and then reheat gently the next day. It will taste even better the second day!
Step 4. Serve
Transfer the beans to a warmed serving dish and sprinkle with the parsley. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Foods of the World Series, Rome, by Constance Snow (Oxmoor House, 2005).