Monthly Archives: August 2018

Romano beans and dill – amazing!

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My CSA always has beans. We love the green, yellow, and purple beans, but I’ve found that they typically taste about the same to me (which isn’t bad, I just don’t sense a difference in them). I get really excited when it’s romano bean season, however, as these are very unique taste and texture. We recently got some romanos and I did a Google search for something tasty-sounding. This recipe really sounded awesome to me as it included dill (one of my favorite spices fresh and my neighbor happens to grow it and share with me, so that makes it even better!).

Because the link makes you subscribe, I’ve copied it below. I made a half recipe since I was making a variety of vegetarian dishes for our dinner:

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • Salt
  • 2 large garlic cloves, minced (I used roja garlic from my CSA)
  • 1 ½ pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths (I used from my CSA)
  • 1 cup grated or chopped peeled tomatoes (about 3/4 pound) (I used from my garden)
  • ¼ cup chopped fresh dill (I used from my neighbor’s garden)
  • Ground black pepper
  • Feta cheese for topping
  • Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional – I didn’t use this)

Directions:

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

Shown below:

Romano beans with dill, citrus collard greens, eggplant tacos (we use goat cheese instead of brie)

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