Romano beans are available in the summertime from your local Farmer's Market. They are a pole bean, and incredibly easy to grow in your backyard! I use my large, 11-inch skillet for this recipe. Use a large enough pan so the beans can move around and sauté without being overcrowded and turn to mush. Cut very long beans in half to keep all of them relatively the same size.
Ingredients
2 tablespoons
extra virgin olive oil
1½ pounds
romano beans
ends trimmed
2 cloves
garlic
crushed
½ cups
water
¾ cups
raw hazelnuts
toasted and chopped
½ cups
parsley
chopped
Herbamare
freshly ground
black pepper
