Braised Romano Beans with Vegetables
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Braised Romano Beans with Vegetables
Ingredients
- Olive Oil - ½ cup
- Celery stalk - 4.4 oz
- Carrot - 4.4 oz
- Garlic - 1 clove
- Spanish onions - 8.5 oz
- Fresh Rose Hips - 2 sprigs
- Yellow Cherry Tomatoes - 8.5 oz
- Passata Tomato Sauce - 1 teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
- Romano beans - 24 oz
Step by Step guide
Step 1
Heat the olive oil in a deep skillet. Add very finely chopped celery, carrot, and onion, and cook over medium heat, stirring, for about 25 minutes, until the vegetables start to brown.
Step 2
Then add the minced garlic and rosemary and cook until fragrant, a few minutes. Add the tomato paste and finely chopped tomatoes. Bring to a boil, season with salt and pepper. Mix well and cook for another 5 minutes.
Step 3
Add the whole beans, trimming only the ends, and 0.5 cup of water. Bring to a boil again, season with salt and pepper. Reduce the heat, cover partially, and cook, stirring occasionally, until the beans are very tender, about 40 minutes. Serve hot or at room temperature.
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