1 can of Romano (Pinto) beans - 540 ml drained, rinsed
1 small carrot, peeled, sliced or diced
1 tomato, diced in bite sizes
1 cubanelle pepper, chopped
2-3 green onion, sliced
2-3 garlic cloves, sliced
2 tbsp crushed tomato, canned
1 tsp salt
1 tbsp sugar
75 ml extra virgin olive oil (half for cooking, half for after cooking)
3/4 + 1/2 cup hot water
1-2 tbsp chopped fresh parsley
Place half of the olive oil, carrot, cubanalle pepper, green onion, garlic, tomato, crushed tomato, salt and sugar with 3/4 cup hot water in a medium sized pot. Cook for about 10 minutes over medium heat. Add the beans and 1/2 cup hot water, and cook for about 5 minutes. If necessary add a little bit more hot water. Romano beans absorb more water while chilling.
Place on a serving dish. Pour half of the olive oil on top and sprinkle fresh parsley all over. Serve with lemon wedges at room temperature.
You can also serve Romano Beans with Pilaf with Tomato
as a light lunch, especially during the summer time with sliced tomato and cucumber on the side:)
You can find fresh Romano Beans in August in Toronto. If you use fresh ones, here is the recipe:
~ 400 gr Fresh Romano beans
To shell fresh Romano beans: Push the side of the bean with your finger and open the pod. Run a finger along the inside of the pod to pop out the beans.
Boil the Romano (pinto) beans in 3-4 cups of water until softened (about 10-15 minutes). Then wash and drain.
Put them in a medium-sized pot with the rest of the ingredients. Cook for about 20-25 minutes until the beans are tender over medium heat. You should cook fresh Romano beans with at least 2 cups of water. If necessary add a little more hot water. Romano beans absorb the water while chilling.
Makes 4 servings.
* You can store some fresh Romano Beans in the freezer to cook later if you like: Bring to boil some water in a pot. Throw in the shelled beans and boil for 10-15 minutes, then drain. Divide them up and place them in Ziploc bags. Keep in the freezer. You don't need to defrost when you want to cook them.
- Split Eggplants with Ground Beef Filling
, Turkish Rice Pilaf
Labels: Olive Oil Dishes