Italian Romano Beans (Flat Beans) with Smashed Cherry Tomatoes

Romano beans need a long cooking time; otherwise they will be tough. This long slow cooking gives them a deep sweetness and silky texture and when they are paired with tomatoes and herbs you get a dish that is tender and full of robust Italian flavor. A great side dish to cod or pork!

Jump to: RECIPE | What are Flat Beans | Dragon Tongue Beans | Cooking with Vinegars | Step by Step Directions

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What are Italian flat beans (Romano beans)?

Romano beans are wide flat beans that are also referred to as Italian flat beans. They are NOT Italian broad beans….those are called fava beans.

Romano beans are meaty, with a crispy crunch to them. I much prefer them over green string beans. Alas, they are not that easy to find.

Sometimes you will find them at farmers’ markets in the late summer, but they are not a common sight in the local grocery stores. I ended up growing them myself out of frustration over lack of availability.

If you can find them (or grow them) however they are well worth the trouble. They can take a boring bean dish over the top and become a main dish all alone if you are a vegetarian. If you have any room in your garden, try growing Italian flat beans at home!

Romano beans (or flat beans) are often braised with other vegetables. In the recipe below I have slow-cooked them with smashed cherry tomatoes which are at their peak at the same time as the beans.

I’ve added a bit of fruit vinegar to the pan to brighten up the meaty beans.

Flat beans can often fit into a low-carb or keto diet, where vegetables are important to ensure you get the right micronutrients.

Heirloom Flat Beans – Dragon’s Tongue

A specialty type of flat bean is a Dutch heirloom called “Dragon’s Tongue”. Similar in taste to the Romano but a beautiful purple-speckled color.

Just know that the beautiful color disappears when cooked and they turn pale yellow. If you want to preserve the color, blanch them quickly and use them in salads. Here is what they look like fresh….

Supplementing Flat Beans with Cherry Tomatoes:

With a focus on “easy”, I decided to take advantage of all the cherry tomatoes that were coming into peak season at the same time as the beans.

I have the good fortune to live in the same area as Lynn Rosetta Casper, the well-known Italian cookbook author and radio personality.

She honors me every year by purchasing tomatoes from my farm booth at the St. Paul Farmers Market and chatting with me about how she uses them.  

I’m always amazed at the varieties she selects and one day when the big slicers were gone she picked up a bunch of cherry tomatoes.  She told me they’re actually quite good just mashed up and quickly made into a sauce.

Inspired by Lynn’s smashed cherry tomatoes, I mixed them with Italian flat beans and cooked them down to a tender, sauced vegetable side dish.

Cooking with Vinegars

Many chefs will tell you that the secret ingredient to take a dish over the top is a splash of acid. This can take the form of lemon juice, lime juice or any number of vinegars.

I tested this flat bean recipe first with “tomato vinegar” to enhance the cherry tomatoes already in the dish. The second test was with cranberry vinegar which gave it a whole new flavor.

Fruit vinegars may be difficult to find so you can just use the type of vinegar you have on hand. I do have a detailed process including ratios of fruit to vinegar however, If you want to make your own homemade fruit vinegar

Lemon juice tends to add a brighter taste and the vinegars add a more subtle acidity. I often opt for vinegar as I think it allows the flavor of the ingredients to shine more. Lemon juice can sometimes be overpowering to me.

Fruit vinegars pair nicely with all kinds of vegetables and proteins. This sheet pan of roasted veggies sprinkled with fruit vinegars is a recipe we make frequently in the Summer and Fall.

Ingredient List:

Here are the basic ingredients for the recipe below:

Illustrated Step by Step:

Detailed directions are in the recipe card, but for those who appreciate visual directions, here is a summarized step-by-step:

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Italian flat beans with smashed cherry tomatoes

Italian flat beans are also known as Romano beans and are meatier than regular green beans. A sautee of Romano beans with cherry tomatoes is a perfect Summer side dish.

4.76 from 33 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings 4

Calories 140

Author Dorothy Stainbrook

Equipment

• skillet
• Potato masher

Ingredients

1x2x3x

• 2 Tbsp olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1-2 lbs flat beans blossom end trimmed off
• 1 tsp salt
• 2 tsp oregano
• ½ cup water
• ¼ cup fruit vinegar optional, can use any vinegar
• 1 pint cherry tomatoes about 14 ounces

Instructions

 

• Rinse the beans and remove the blossom end. You can remove the pointy end also if desired. For a visually pleasing dish, cut the beans into 1/3's and cut on a diagonal. Otherwise leave whole.
  1-2 lbs flat beans
• Heat 2 Tbsp oil in a skillet over med-high heat and add chopped onions. Saute until golden brown and caramelized (about 5 minutes)
  2 Tbsp olive oil, 1 large onion
• Add minced garlic and saute 30 seconds. Add beans and mix all together in the skillet.
  2 cloves garlic
• Add salt, oregano, and vinegar. Add some water (or chicken broth) to allow the beans to simmer in a bit of liquid. I added 1/2 cup, but use your discretion. Cover and simmer everything for 10 to 20 minutes, or until the beans are quite tender (test by taking a bite).
  1 tsp salt, 2 tsp oregano, 1/2 cup water, 1/4 cup fruit vinegar
• Uncover and increase the heat to medium. Add cherry tomatoes to the skillet and mash lightly with a potato masher or a fork. Stir together and cover. Simmer for about 10 minutes or until beans are texture that you prefer.
  1 pint cherry tomatoes
• Taste and adjust with more vinegar or salt and pepper. Serve the beans slightly warm or at room temperature.

  They will keep in the fridge for 3 days. Just reheat in a saucepan and enjoy!

Video

Nutrition

Calories: 140kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 605mgPotassium: 563mgFiber: 5gSugar: 8gVitamin A: 1361IUVitamin C: 44mgCalcium: 74mgIron: 2mg

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