Yellow Romano Beans
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Yellow Romano beans have a broad and flattened shape and are somewhat wider than most other bean varieties. Averaging about five inches in length and half an inch across Romano beans have a stringless seam and open up easily while still young. The pale yellow pods are smooth and encase six to seven petite, creamy white hued peas. Unlike purple romano beans which lose their color when cooked, the Yellow Romano bean will maintain its bright hue even when cooked. Yellow Romano beans have a crisp yet meaty texture and offer a grassy flavor with sweet and nutty nuances.
Yellow Romano beans are available during the summer and fall months.
Yellow Romano beans, also known as Italian Flat beans or Italian Pole beans, are botanically part of Phaseolus vulgaris and a member of the Leguminosae family. The green romano bean is the most commonly grown though there are also purple and yellow cultivators as well. The Yellow Romano is known for its vibrant yellow hued pod, a color which it maintains at all stages of growth and even after cooking as well.
Yellow Romano beans are high in dietary fiber which studies have shown can help support healthy digestion.
Yellow Romano beans can be cooked or used in their raw form and may be substituted for green romano beans or even traditional green beans in many recipes. When lightly cooked they will remain firm and crisp to the bite. They also work well in longer cooking preparations as a result of their meaty texture. Yellow Romano beans can be braised, sauteed, steamed, boiled, grilled and even deep fried. When raw they can be sliced in half or quartered and added to salads or served whole along with other vegetables and dips as crudites. When whole Yellow Romano beans are ideal for pickled preparations and can be served as antipasti or added to cocktails as an edible garnish. The flavor of Yellow Romano beans will pair well with shallots, stewed tomatos, garlic, oregano, basil, dill, sage, parsley, pancetta, chickpeas, potato, olives, capers, citrus and vinegar based dressings, dijon mustard, parmigiano cheese, sausage and hazelnuts. To store, keep beans refrigerated in a paper bag and use within three to four days.
Yellow Romano beans have long been popular in the Italian summer garden. Green, purple and yellow varieties are prepared there in an array of applications ranging from simple as lightly sauteed with olive oil and topped with parmigiano cheese to more involved preparations such as fagioli in umido (stewed beans) and agiolini all’uccelletto (beans cooked in the style of game birds).
Romano beans are native to Italy and still today most commonly found there. The Romano types have grown in popularity the past few decades in Europe and the United States and can be found when in season at farmers markets, specialty stores and road side produce stands. Romano bean plants grow in a climbing, vine like fashion and require trellising for support. If space provides for it, corn is an ideal growing companion to plant alongside Romano beans as the corn stalks provide a natural structure for the bean vines to grow on. Romano bean plants will produce heavy yields throughout their season and the yellow variety is particularly easy to locate and pick from the vines as the bold yellow color stands out. Romano beans prefer a Mediterranean climate and once established will be drought, heat, cold and pest tolerant.
Recipes that include Yellow Romano Beans. One is easiest, three is harder.