Romano Beans with Pancetta, Tomato, and Garlic













If you’ve never had Romano beans before, I can only say that you’ve been missing out.  Romano beans are also known as pole beans, runner beans, or snap beans.  Romano beans are similar to green beans, except they are more broad and flat and sweeter in flavor.  In my opinion, anything flavored with pork, or for that matter, anything flavored with tomato and garlic, tastes better.  There you have it — the perfect combination of flavorings: pancetta, tomato, and garlic.  Delicious!

It makes a great accompaniment as a side dish to almost any meat.  Last night I served this dish with a slow roasted pork shoulder and it was just amazing.

(Fagiolini Verde con Pancetta, Pomodoro, é Aglio)

Difficulty Rating: Easy
Makes 4 servings.

2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup diced pancetta
1 large or 2 small plum tomatoes, diced
1 pound Romano beans, or green beans, stem ends removed, and cut in half
Salt and ground black pepper

Bring a large pot of salted water to boil.  Add the Romano beans and cook until just tender, about 6 minutes.  Drain and set aside.
Heat oil in a large covered sauté pan or frying pan.  Add pancetta and cook on medium heat until nicely browned, about 3 minutes.  Add garlic and saute 1 minute longer.  Reduce heat to low.  Stir in tomato, cover with lid, and cook for 5 minutes.  Add Romano beans.  Season with salt and fresh ground black pepper.  Toss gently and transfer to a serving dish.


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