Green Romano Beans
Inventory, 10 lbs : 2.53
This item was last sold on : 12/03/23
Green Romano beans are broad and flattened in shape, averaging about five inches in length at maturity. The beans have a stringless seam that opens rather easily while still young. The pods cling loosely to a series of about six tiny lime green to white colored peas. The beans are crisp and fleshy in texture, extremely succulent, offering a subtlety sweet and grassy flavor.
Green Romano beans are available during summer and fall months.
Also known as Italian Flat bean and Italian Pole bean Green Romano beans are botanically part of Phaseolus vulgaris and a member of the Leguminosae family. A flat, snap type the Green Romano is a pole bean variety and can be green, purple or yellow depending on the specific cultivar.
Green Romano beans are rich in dietary fiber which studies have shown can help support healthy digestion.
Green Romano beans can be utilized in both raw and cooked applications and will work in many preparations where conventional green beans are called for. They are ideal lightly cooked but also given their meaty texture can stand up to longer cooking preparations. Use care though not to overcook Green Romano beans as doing so can cause them to produce a slight mucilage similar to that of overcooked okra. Green Romano beans can be boiled, sauteed, steamed, braised, grilled and deep fried. When raw they can be sliced and added to grain or green salads or served whole along with dip as crudites. Whole Green Romano beans are perfect for pickling and can be served as part of an antipasti or added to savory cocktails as an edible garnish. Romano beans are also a popular canning bean and can be preserved for use in later seasons. The meaty texture of Green Romano beans will pair well with garlic, shallots, tomato, ginger, oregano, sage, parsley, pancetta, chickpeas, olives, vinegar, dijon mustard, sausage and hazelnuts. To store, keep beans refrigerated in a paper bag and use within three to four days.
Green Romano beans, in Italy oftentimes referred to as fagioli a corallo, are commonly used in Italian cuisine and appear in a variety of dishes such as minestrone, fagioli in umido (stewed beans), and agiolini all’uccelletto (beans cooked in the style of game birds).
As its given name suggests, the Romano bean is native to Italy. Pole beans are known to yield longer harvests per season than bush bean varieties. Their seasons often stretch into the fall during shorter days and cooler nights, whereas bush bean types will yield abundant crops instantly. Romano bean plants grow in a climbing fashion, vines should be trellised or grown along a fence to provide support. Additionally, Romano beans are an ideal crop companion for corn as the corn stalks will act as a natural support for the bean vines to grow on. Romano bean plants will produce heavy yields for much longer than most bush bean varieties, even up until the first frost of the season. Romano beans prefer a Mediterranean climate and will require a warmer temperature than most beans when first sprouting but once established will be drought, heat, cold and pest tolerant.
Restaurants currently purchasing this product as an ingredient for their menu.
|Kettner Exchange||San Diego CA||909-915-9877|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Kingfisher||San Diego CA||619-861-8074|
|C 2 C||San Diego CA||619-972-9345|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
Recipes that include Green Romano Beans. One is easiest, three is harder.