I normally cook this dish from dried Romano beans but from fresh is bit more work but well worth the effort. When they are in season, I freeze them so we can enjoy fresh beans through the winter time. This dish is made with olive oil. Very healthy! It makes a meal on its own or a side dish for any kinds of meat or fish. The lemon wedges are shown as decorations here but I like squeezing them on the beans when I am eating because it adds a really nice flavor (in my opinion of course).
1/2 kg. fresh Romano beans
1 medium size onion
2 cloves of garlic
1 medium sized potato
1 medium size carrot
2 medium sized tomato
1 tablespoon tomato paste
1/2 cup olive oil
1 teaspoon sugar
4 cups boiled water
Salt
For decorations thinly chopped parsley and lemon wedges
- Peel the beans to take the beans out
- Boil the beans in sated water for about 25 minutes and drain
- Peel potatoes, onions and carrots and chop them as seen in the picture
- Peel 2 cloves of garlic and chop them very thin (some people use them whole but I prefer them chopped)
- Grate the tomatoes
- Sauté onion, carrot and potato in 1/2 cup olive oil
- Add garlic, grated tomato and the beans along with tomato paste, sugar, salt and water
- Cook in low heat until all the vegetables and the beans are soft
- Decorate with chopped parsley and lemon wedges when serving
