It’s such a delight at this time of year to stroll through the local farm stands with all they have to offer. We still have the best of summer, the summer squashes, berries, corn, tomatoes, cukes, greens of every kind, and we have lots of the fall crops coming in as well. Yesterday, I watched as they unloaded garden mums! Yikes, that always says fall is coming. I think of shelling beans and broad beans as the transition mark between summer as well, and this week I was lucky enough to find the flavorful Romano beans everywhere I looked. We were just back from the sea coast, so I needed something simple to make for dinner that didn’t need much thought or work for a side, and the beans offered to help out.
Time to play, and eat
When we go to the Maine coast, no matter how we try, the food routine goes out the window. There has to be a lobster of course, and a lobster roll, and fried whole belly clams. We know where to find our favorites. Oysters, of course, lots of them, and a new favorite oyster bar was added to our list! These indulgences are worth saving up the fat and calories!
Do you have the Moxie gene?
I also toast vacation with a can of Moxie because it was, oddly, the only soda I liked as a kid. My mom loved it too, and told us either you had the Moxie gene or you didn’t. For those outside of New England unfamiliar with this soda, it is bitter and kind of tastes like mud, but if you love it, everything else is syrup. So, half of one can (I share the rest with another in the family with the gene) is my annual allotment.
Indulgence, now, I want something green
But, even though the stay was not terribly long, who doesn’t crave something more nutritious when we get home? We want veggies, and at this time of year, that craving is easy enough satisfied.
A lovely bean
Romano beans, often called Italian broad beans, are considerably longer and flatter than your basic green bean. They are dark green, but you might also find them in yellow or purple. Full of fiber, protein, and antioxidants, these beans are a great source of iron, calcium, and Vitamin A.
A new experience
We didn’t have these growing up, but I was introduced to them by my Italian friend Marie who grew them in her own garden all summer. She cooked them simply with some chopped up tomatoes, also from her garden, lots of garlic, and torn up leaves of basil. I fell in love with the dish! The flavor of the beans was outstanding, and their texture held up nicely to a slow braise. So good!
Let’s add even more flavor
You can sauté them, grill them, blanch, boil, or braise them, and they hold up well in soups and stews. Their flavor is delicious, and they absorb other flavors well, which is why I decided to braise them gently in beer. I was also inspired by the little bottle of grainy Heady Topper Mustard I found at the farm stand, a new favorite mustard in our house made with the very popular Vermont craft beer of the same name. Of course, you can use any grainy mustard here, but try to find one made with beer, just for fun and flavor.
You taste the beer and the mustard, but neither overtake the flavor of the bean, they are well-behaved supporting characters!
Use any bean, it’s all good
Of course, you can use any green or wax bean in this recipe if that is all you can find fresh, it will still be delicious. If you don’t want the heat, and there really isn’t much here, just use a sweet pepper or leave it out altogether.
Other braising ideas
I’ve also braised them in tomato sauce, chopped up tomatoes like Marie, and white wine, and they hold up beautifully in a stir-fry. They love herbs, so if you have a lovely sprig of basil, thyme, or rosemary, toss that in as well.
Hmm, maybe next time, I’ll try braising them in Moxie…
Beer and Mustard Braised Romano Beans
- 2 tbsp. extra virgin olive oil
- 2 large shallots, minced
- 1 Anaheim or jalapeño pepper, small dice
- 4 cloves garlic, minced
- About 4 ounces mushrooms of choice, sliced, I used shiitake
- 1 lb. Romano Italian broad beans
- 2 tbsp. dark maple syrup
- ½ cup dark beer of choice, I used a Long Trail Ale
- 2 tbsp. grainy mustard of choice, preferably with beer
- 2 tbsp. minced flat-leafed parsley
- Lemon juice and olive oil to garnish
Prep the beans, it only takes a minute. Break off the stem end and cut in desired size. I chose to cut most of them in thirds, on the diagonal because I thought they looked nice that way.
In a large skillet, heat the olive oil and add the shallots and pepper and sauté lightly until just softened. Add the garlic and let it bloom for a minute or so, then toss in the mushrooms and let them soften as well.
Add the beans, syrup, and beer, mix it all up, season with some salt and pepper, and reduce the heat to the lowest possible. At this point, you can toss in a spring of rosemary, thyme, or basil if you like.
Check at 10 minutes, you should be about there. Add the mustard and parsley, mix it up again, taste for seasoning (they love a lot of salt and pepper), and plate. Drizzle with a bit more olive oil, and a squeeze of fresh lemon.
A few other ideas
If you like, you can also toss on some croutons, toasted bread crumbs, or toasted pine nuts or other nut of choice. This adds lovely texture.
Use the beans, uncut, as a layer in a lasagne! Steam them for a bit first to start the cooking and get rid of a little water.
Overrun with cherry tomatoes? These are particularly delicious with a cup or so of them tossed in when you add the beans. They will break down and add a lovely sweetness, and you probably won’t need to add the maple syrup, but taste.
Definitely add some grated Romano cheese to finish the dish!
A trip to the sea side!
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Delicious, Dorothy. You often use maple syrup for a sweetener. Can you taste the maple?
No, the maple flavor is too subtle to come through in a dish like this. It adds a nice sweetness, and I use it a lot because it’s a local product, it’s always in my refrigerator, it is natural and not refined, and even though it is definitely a sweet, it does carry some nutritional elements as well.
Moxie, ahem, is not my thing. At all. But my husband likes it.
Those beans sound intriguing. I have never heard of them.
Looks like you had a lovely time at the sead side.
Well my friend, you definitely don’t have the Moxie Gene then!
Look for these beans at this time of year, they are worth the search. You can use any fresh bean you love though in its place.
What I do have is the bitter gene, which means coffee, beer, brocoli, and some wine don’t taste good to me at all. Fortunately, there is tea. 😉
Coffee! Oh my!
Right? But to me it tastes like a big mouthful of bitter. Love the smell though. Funny, isn’t it?
The smell of coffee grinding has to be among one of the top five favorite aromas!
This looks, and sounds, like it would be a hearty meal. I probably need some cornbread to go with mine! I don’t think I have heard of Romano beans–is that a northern type? Is it similar to a pole bean? Love the seaside photos!
Thanks Suz! We had a great time at the seaside.
I think that Romano beans are available around the country, but usually at a farm stand, farmers markets, or market like Whole Foods. Once you know of them, you will probably see them, especially at this time of year.
Thank you for this great recipe. My friend has a fabulous crop of these beans in her garden and has been generously sharing them with me. I look forward to giving this recipe a try!
Wonderful! I hope you enjoy it as much as we did, my husband raved about it!
Looks great!!
Thank you!
Like the sound if these
Thanks Sheree! They are really delightful.
You always introduce me to new things Dorothy; I’ve never heard of Moxie or Romano Beans. I doubt I’d have the Moxie gene based on your description but it’s intriguing none the less!
Well, next time you are in New England, stop by and I’ll introduce you to Moxie. I even have little tiny Moxie glasses from probably the 1940s, about four ounces each which people probably considered a serving then!
Since I’ve gone tea-total last January, this would be a good way to get Guiness Extra Stout flavor minus the alcohol! Hmm, I wonder what rum-green beans would taste like?😁
You know, there are some remarkably delicious dark beers out there that are non-alcoholic, although with this recipe, the long simmer I’m sure removes most of the alcohol.
Rum green beans. Now my thinking cap is on!
Used to LOVE rum, the ultimate breakfast beverage!😂 Just teasin’ of course! I’ve never been drunk in my life, but I would enjoy a dark rum every now and then mixed or neat. A couple of glasses of wine per week, but I figure I’ve killed enough brain cell, that I need every one I have left!😨
I use dark rum in some of my recipes, love, love, the flavor. A baked apple isn’t a baked apple without a little Meyers!
I love broad beans! What a super delicious dish 😋 And that bitter soda that kind of tastes like mud sounds interesting 😅
Thank you Ribana!
Oh man, if you ever see Moxie, unlikely where you live, but give it a try. It is unlike anything else and you either love it or detest it! I happen to love it.
I’ll try your recipe as we have plenty of these beans in the garden right now. I have been making them Lebanese style, cooked with tomato, garlic and Bharat (Lebanese 7 spice). Delicious and simple
Oh, the Lebanese style sounds really delicious! What is in the Lebanese 7 spice, I know I can guess at a few of the things, but it is probably different depending on the cook.
Didn’t know what they were until you said broad beans. Here in Romania they mostly have the yellow ones and I haven’t been a fan but this is a must-try as soon as the temperature drops some…maybe on a bed of rice! Looks delish
This would be perfect on a bed of rice! Wouldn’t need anything else, with all this flavor.
There is a lot of flavor mixed together. Sounds remarkably good. 😋🌿
Thanks Gail! They were really tasty, and pretty darn good the next day too!
I’m really getting the feel of Maine. So many delicious platters. ❤️
So much good seafood! One has to carefully plan out the food agenda!
Dot, you continue to amaze us all with your delicious recipe development. I can’t wait to try this. I hope the farmer’s market has some flat beans.
This is definitely the time to look for them Bernie! Happy hunting!
Your trip to the coast sounds like it was delicious! Your local produce is so different from ours in the south, this bean dish sounds wonderful~
Jenna
I’m sure you can find something similar there Jenna, maybe at a farm stand or farmers market.
I’m loving the sound of the mustard and beer with these beans! Thanks for all your incredible food pictures from your coastal getaway. Now I’m totally craving lobster carbonara!!! My goodness, that sounds amazing…
I sneaked a little bite (with a greedy piece of lobster) and it was out of this world. Not heavy and gloppy, sauce made just right with egg and a little cheese, so absolutely delicious! The mussels were among the best I’ve had, I wanted to lick the bowl!
They look like what I can runner beans which sadly I cannot get here but I could eat a plateful of them on their own I love runner beans freshly cooked with my mums gravy…Your recipe sounds delicious Dorothy 🙂
Thank you Carol! By any name, they are tasty, and so very flavorful!
I’m a big fan of these beans, though haven’t seen them around here much. I usually cook them in tomato sauce, but love the idea of using beer and mustard. Will definitely give it a try next time I find these! 🙂
Thanks Ronit! The sauce was really tasty.
I found the yellow ones yesterday at the farmers market. This is the window of time!
It looks wonderful. I’ll have to look for Romano beans the next time I go to the farmers’ market.
This is definitely the time to find them Sheryl! Thank you.
When I was a kid, my dad grew Romano pole beans as well as Kentucky Wonder pole beans. I have no idea where my dad picked up his liking for Romano beans. I don’t think they were a commonly grown Southern bean. Maybe when he was stationed in England, he picked up the taste for them.
We grew the Kentucky Wonder and Scarlet Runner beans when I was growing up. Still love them!
Are Romano beans like snap peas? The pod looks similar, I would love to try them and your recipe.
They are larger and sturdier than regular green beans, flatter too, and they have more bean flavor. So good.
They look it!
Thank you Diane!
How do you come up with these wonderful recipes?
I like to feed people, and I like to eat, and I get bored quite easily with the same old. Unless it’s mashed potatoes, those are pretty perfect.
…So, you love brightening and lifting up human souls with new and good crafted flavors. Awesome! ❤️❤️
Yes, thank you, and you are invited!