Sauteed Romano Beans with Quick Tomato Sauce
A deliciously simple summer side dish that's ready in 20 minutes for the perfect weeknight accompaniment to grilled steak or chicken.
Equipment
Ingredients
- 1 pound Romano beans ends tipped
- 1 heirloom tomato diced yielding 1 cup diced tomatoes
- ⅓ cup finely chopped shallots
- 2 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper or Aleppo pepper flakes
- ½ teaspoon dried oregano
- 2 sprigs fresh basil
- 2 tablespoons olive oil
Instructions
- Heat 1 tablespoon olive oil in a stainless steel skillet over medium heat. Add shallots and garlic and cook quickly until slightly softened and immediately fragrant, about 2 minutes.
- Add tomatoes followed by dried herbs and seasonings. Stir to combine. Simmer sauce, adding the sprigs of fresh basil, about 10-15 minutes until flavors meld together. Taste to adjust seasoning, with additional salt or dried herbs, as desired.
- While sauce simmers, prep the Romano beans by using a sharp knife to slice of the very tip of the top and bottom of the bean pod. Heat a separate stainless steel skillet with the remaining tablespoon of olive oil.
- Add the beans and sauté until the just begin to blister, about 5 to 10 minutes. Season with a pinch of kosher salt and ground black pepper.
- To plate, spoon sauce over the top of the blistered Romano beans. Serve with protein of choice. Grilled steak, chicken, or broiled fish are great options.
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