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Stewed Romano Beans With Vinegar and Garlic

Stewed Romano Beans With Vinegar and Garlic on whitegreen plate placed on blue fabric
Photograph by Isa Zapata, food styling by Jillian Knox, prop styling Sophie Peoples

Chef Tanya Holland is a huge fan of Romano beans due to their distinctive texture and earthy flavor. One of the many benefits of these beans is their versatility; they can be cooked in numerous ways and are particularly well-suited for braising. Chef Holland has fond childhood memories of prepping them around the kitchen table, where she learned the crucial step of carefully removing the tough strings on either side of the pods with a paring knife.

If you can’t find Romano beans, yellow wax beans or green beans make a fantastic substitute in this recipe. This vegetarian entrée pairs perfectly with steamed rice and can be topped with store-bought crunchy fried onions to add an extra dimension of flavor and texture. One of the best things about this dish is that it can be prepared ahead of time and served at room temperature, making it an ideal option for hosting or serving at gatherings.

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What you’ll need

Recipe information

  • Total Time

    35 minutes

  • Yield

    4–6 servings

Ingredients

1

Tbsp. vegetable oil

1

small onion, finely chopped

1

lb. cherry tomatoes, halved

2

garlic cloves, finely chopped

2

Tbsp. apple cider vinegar

2

tsp. (packed) light brown sugar

1

tsp. finely grated peeled ginger

1

tsp. ground cumin

1

lb. Romano beans, wax beans, or green beans, trimmed, cut into 3" pieces

Kosher salt

Parsley leaves (for serving)

Preparation

  1. Step 1

    Heat 1 Tbsp. vegetable oil in a large saucepan over medium. Cook 1 small onion, finely chopped, stirring often, until softened, about 4 minutes. Add 1 lb. cherry tomatoes, halved, and cook, stirring occasionally, until tomatoes have released some of their juices and are beginning to collapse, 8–10 minutes. Add 2 garlic cloves, finely chopped, 2 Tbsp. apple cider vinegar, 2 tsp. (packed) light brown sugar, 1 tsp. finely grated peeled ginger, and 1 tsp. ground cumin. Cook, stirring, until brown sugar is dissolved and mixture is fragrant, about 1 minute. Add 1 lb. Romano beans, wax beans, or green beans, trimmed, cut into 3" pieces, and stir to coat; season with kosher salt. Stir in ½ cup water and bring to a simmer. Cover and cook 10 minutes. Uncover and continue to cook until beans are tender and sauce is slightly thickened, 5–10 minutes more. Taste and season with more salt if needed.

    Step 2

    Transfer beans to a platter; top with parsley leaves. Serve warm or room temperature.

    Do ahead: Romano beans can be made 2 days ahead. Let cool; cover and chill. Bring to room temperature or reheat before serving.

Explore Bon AppétitDinnerMainSideEasyMake AheadQuickVegetarianVeganNut-FreeDairy-FreeGluten-FreeBeanVegetableCherry TomatoTomatoSimmer
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  • "Mom, will you make those green beans again?" Enough said, amiright? I use regular green beans but otherwise follow the recipe exactly. Great way to use up end of summer cherry tomato harvest.

    • Anonymous

    • Denver, CO

    • 8/30/2023