Toasted Garlic Romano Beans with Roasted Tomatoes, a lovely array of flavors and textures, combining roasted cherry tomatoes, sautéed Romano beans, and wonderful fresh herbs. The end result is pure deliciousness and a great side to any star main!
Inspired by a great chef and his cookbook!
My lovely wife Nicoletta loves going to the library. Books has always been a treasure to her, and I would have to say she reads veraciously, and has a bountiful collection at home in Rome, also one growing here. It is always beautiful to see when someone has a passion for something, and you see them light up and energize ready to leap at the chance to express their excitement to talk about something they love so much! Her find this time "Farm to fork" by Emeril Lagasse. The recipe of choice Toasted Garlic Romano Beans with Roasted Tomatoes!
Toasted Garlic Romano Beans with Roasted Tomatoes. Simple recipe, few ingredients:
Love these recipes that are simple, require very little, however, deliver in flavor. This is what you will need to gather up:
- Romano beans
- Vine tomatoes
- Fresh rosemary, oregano, and parsley
- Evo oil
- Sea salt and pepper
Equipment you will need:
- Large pot
- Sauté pan
- Chopping knife
- Cutting board
- Strainer or sieve
- Large bowl
- Wooden spoon
Are you ready? Time to get cooking!
I have to be honest, I love having people in the kitchen with me cooking. Always good to have all that love and passion combined to create a wonderful meal to share after. With that being said, come with me and let share some foodie love in our kitchens! This is how we prepare the Toasted Garlic Romano Beans with Roasted Tomatoes:
- We begin with the tomatoes. Pre-heat oven to 350 F. Cut the tomatoes in half, toss them with some olive oil, whole garlic, salt and pepper. Spread them on a parchment lined baking sheet and into the middle rack of the oven. Bake until beautifully roasted.
- While the tomatoes are roasting, bring a pot of water to boil. Cut beans in about 2 inch angle cut pieces. When water is boiling, toss them in. Cook for just a few minutes, then take out with a sieve and place into a cold bath of ice water to stop the cooking.
- In a large sauté pan, add olive oil, toss in garlic, and turn heat to a medium setting. Sauté garlic until a bit toasted but not burnt.
- Throw in beans and roasted tomatoes and give it a good toss so that the flavored oil and tomatoes have coated the beans nicely.
- Sprinkle in the freshly chopped rosemary, oregano, and parsley. Another good toss and season with sea salt, and pepper.
Color does matter!
I don't care what anyone says, to me I love to see vibrant colors in the food we prepare. It makes me feel good and also excited to try the food. How about you? What is your take on presentation?
Why this Toasted Garlic Romano Beans with Roasted Tomatoes is such a great dish!
- Every main needs some support. However, this Toasted Garlic Romano Beans with Roasted Tomatoes, stands very well alone too as a lovely light lunch or dinner, with some bread!
- It is healthy and full of good things for you.
- Plus it taste so so good, and the textures are lovingly balanced and fresh!
I love all the fresh herbs, they add a wonderful dimension to a really simple composition. the tasted garlic has a lovely backdrop of nuttiness and those roasted tomatoes some much needed richness and sweetness. More so, let's not forget the star, the beans. Beautifully al dente and with that sweet earthiness. The end result a win win in my books!
Thanks for joining us today, we love having you in our kitchen cooking with us.
Happy cooking everyone!Print
- 300 g Romano beans
- ½ cup tomatoes on the vine, halved
- 2 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 3 tablespoons extra virgin cold pressed olive oil
- 1 teaspoon coarse sea salt crushed
- 1 teaspoon freshly cracked black pepper
- Wash beans and tomatoes. Preheat oven to 350° F.
- Toss halved tomatoes with 1 tablespoon olive oil, a pinch of salt and pepper and a whole clove garlic.
- Spread on a parchment lined baking sheet. Bake for about 10 minutes, remove and set aside.
- While tomatoes are cooking, bring a large pot of water to boil.
- Cut beans into 2 inch angle cut slices, and toss in bowling water.
- Cook for about 2-4 minutes then take beans out and submerge in an ice bath to stop the cooking.
- In a large skillet put 1 ½ tablespoons olive oil and garlic till toasted a bit.
- Toss in green beans and tomatoes, rosemary, parsley, and oregano. Mix lightly but evenly coating all the vegetables about 2 minutes.
- Finish with a dash of cracked coarse sea salt and black pepper.
- For a finishing touch, drizzle ½ tablespoon olive oil.
- Serve immediately.
You can use grape tomatoes, cocktail tomatoes, and cherry tomatoes, all these will work well.
French green beans can also work well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: stove top
- Cuisine: Mediterranean
Keywords: romano beans, garlic, evo oil, vine tomatoes, side dish, vegetarian, rosemary, oregano,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.