Vegetable
Romano
A tier
Romano beans are flat, wide Italian pole or bush pods with a meaty, slightly sweet flavour and a texture that stays substantial after braising. They are not stringy filet types; the broad face browns nicely in oil. Seeds inside stay pleasant when pods are still flat-fleshed. Braise with tomatoes and garlic, grill whole, or stew until silky. More forgiving of longer cooks than slender haricots verts. Look for wide flat pods without bulging seeds.
Track this ingredient
Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Italian gardeners selected flat wide green beans for braising cookery.
Romano-type flat beans were standard in regional Italian markets.
US specialty produce and Italian-American cooks popularised Romano beans.
Farmers’ markets regularly offered Romano flat beans in summer.