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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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