Green Romano Beans
Estimated Inventory, 10 lbs : 1.89
This item was last sold on : 07/23/25
Description/Taste
Green Romano beans have a characteristic flat and elongated appearance, averaging 10 to 15 centimeters in length, and sometimes become larger during peak season, depending on the growing environment. The pods are broad, wavy, and straight with a cylindrical nature and the ends slightly taper to distinct points. Green Romano beans primarily showcase light green to grass green hues, but it is worth noting there are other types of Romano beans with purple and yellow pods. The pods have a stringless seam that can be easily opened, and the pod’s surface is semi-smooth, taut, and velvety. Each pod clings to the beans encased, and there are 6 and 10 beans per pod. The beans range in color from white to green and are generally small with an oblong shape. Green Romano beans, including their pods, are entirely edible raw and have a crisp, fleshy, snappy, crunchy, and succulent consistency. Once cooked, the pods and beans soften, becoming tender without losing their overall structure. Green Romano beans have a fresh, sweet, and savory taste with nutty, grassy, and green undertones.
Seasons/Availability
Green Romano beans are available during the summer and fall.
Current Facts
Green Romano beans, botanically classified as Phaseolus vulgaris, are a category of flat bean varieties belonging to the Fabaceae family. The name Romano is a general descriptor for several types of Italian Flat or Snap beans, and most varieties are sold in markets under the Romano moniker to simplify the point of purchase. Romano beans can be pole or bush varieties and are fast-maturing, typically ready for harvest as early as 60 to 65 days after planting. Growers also favor Romano bean plants for their resistance to diseases, long growing season, high yields, and the pod’s ability to hold well on the plant without becoming tough. Romano beans are a prevalent crop in Italy, known as Fagioli a Corallo and Fagiolini Piattoni, and were selectively bred as a variety where the entire pod could be consumed. The beans have also expanded in cultivation worldwide, where they acquired their Romano descriptor, and are grown in smaller, seasonal quantities as a specialty culinary ingredient. Romano beans are versatile and are used by chefs and home cooks in a wide array of fresh and cooked preparations.
Nutritional Value
Green Romano beans are a source of fiber to support healthy digestion, calcium to protect bones and teeth, and potassium to balance fluid levels and replenish electrolytes within the body. Romano beans also provide some protein and nutrients, including iron, vitamin K, magnesium, and folate. Iron develops hemoglobin for oxygen transport through the bloodstream, vitamin K aids the blood in coagulating at a faster rate for improved wound healing, magnesium controls nerve functions, and folate helps produce red blood cells.
Applications
Green Romano beans have a fresh, sweet, grassy, and savory taste suited for raw and cooked preparations. The entire pod is utilized in dishes and can be used as a substitute for conventional green beans in recipes. Green Romano beans can be sliced raw and tossed into vinaigrettes as a light dish or mixed into grain bowls and green salads. The pods are also utilized as a crunchy vessel for dips and spreads. The beans can be shelled and added to bean salads, or the pods can be quickly blanched and dressed in olive oil and lemon juice as an appetizer. In addition to fresh preparations, Green Romano beans can stand up to longer cooking methods and are popularly boiled, steamed, grilled, braised, and sauteed. The pods are sliced and incorporated into soups, stews, and curries and absorb accompanying flavors, making them a choice ingredient in slow braises. Green Romano beans are also used in tomato-based sauces or blended into pesto. In Italy, the beans are frequently added into hearty soups with sausage and cabbage or cooked in chilis. Green Romano beans are also tossed into pasta dishes, served with roasted meat, or used as a side with other seasonal summer vegetables. Beyond cooked recipes, Green Romano beans are occasionally pickled and served as a tangy condiment. They are also dried, canned, or frozen for extended use. Green Romano beans pair well with herbs such as mint, parsley, sage, and oregano, arugula, aromatics including shallots, ginger, and garlic, olives, parmesan, and nuts such as pine, hazelnuts, and almonds. Whole, unwashed Green Romano beans will keep up to one week when stored in a sealed container in the refrigerator.
Ethnic/Cultural Info
Green Romano beans are a seasonal ingredient incorporated into minestrone soup recipes throughout Italy. Minestrone is a traditional soup derived from cucina povera, a style of everyday cooking utilizing simple, seasonal ingredients. Records of early versions of the soup date back to the Roman Empire during the 2nd century BCE, and it is thought to have been derived from a porridge-like dish of vegetables and grains called puls. The name minestrone was taken from the Latin word “minestrare,” meaning “to serve or administer” and evolved to “minestra” in Italian, meaning “soup” and “that which is served.” Minestrone was once used as a way to consume leftover vegetables. Seasonal vegetables were typically used from previous meals, and this method allowed families to reduce food waste and enjoy an inexpensive, functional meal. Minestrone remained a rural dish during the Middle Ages, but in the 16th century, recipes for the soup began being documented in cookbooks and became widespread across all social classes by the 18th century. Romano beans are a favored addition to minestrone soup in the summer as the in-season beans are a source of protein and add texture and nutrition to the dish.
Geography/History
Green Romano beans are descendants of ancient types of Phaseolus vulgaris native to regions of Mesoamerica and South America. Both regions domesticated early bean cultivars, and in the 15th and 16th centuries, Spanish and Portuguese explorers encountered beans in the New World and carried them back to Europe. Various types of Phaseolus vulgaris were eventually introduced to Italy, and the plants were sown in home gardens for culinary use. Beans were selectively bred for many years throughout Italy, and new varieties, including Romano beans, were created. Much of the history of Romano beans is unknown, but by the 18th century, beans were prevalent across Italy, and Romano beans were categorized as a common bean used in everyday meals among rural populations. Romano beans were also carried to North America through Italian immigrants in the 19th and 20th centuries and were planted in home gardens. Today, Green Romano beans are grown worldwide as a specialty crop and are primarily localized to farmer’s markets. The beans are sold prominently throughout Italy, but they are seasonally found in smaller quantities outside of the country. Romano beans are also a favored home garden crop around the world, especially in Italy, Canada, India, and the United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Make Stuff Good | San Diego CA | 949-547-9470 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Wildland | Carlsbad CA | 619-385-0914 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
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