July 2017 Recipe of the Month

Braised Romano Beans

Broad, flat Romano Beans beg for a long slow braise the way my Italian Grandmother — “Nana Maniscalco” — used to do it. Serve this atop mascarpone corn kernel polenta for a real taste treat. Start the beans first, and while they braise you can get the polenta ready — delicious!


braised romano beans

 Serves 4


  • 1/4 pound Pancetta , diced (optional)
  • 2 tablespoons Olive Oil
  • 1 Onion , diced
  • 1 Bell Pepper , seeded and diced
  • 3 cloves Garlic , slivered
  • 1/2 cup Dry White Wine
  • 1 pound Tomato , rough chopped
  • 1 pound Romano Bean , snipped, cut into 1 inch lengths
  • Salt and Pepper


  1. In a large skillet with a lid or a dutch oven, gently cook pancetta to render fat, and cook until crisp and brown, about 8 minutes. Or heat olive oil in skillet with a lid or a dutch oven. Add onion, peppers and garlic and sauté until wilted about 5 – 6 minutes. Pour white wine into pan and bubble for 2 minutes, until smell of alcohol cooks off. Add tomatoes and simmer until broken down to a sauce consistency, about 15 minutes. Season with salt and pepper, and add Romano beans, stirring into the sauce. Cover and set heat to medium low, and braise until beans are silky tender, about 35-40 minutes, stirring occasionally and adding a little water if the sauce becomes dry. Adjust seasonings and serve on top of soft polenta.
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