Roma pole beans are hands-down my favorite pole bean. Flavorful, tender, meaty, and stringless these large, Italian-originated flat beans are a great alternative to traditional string beans. If you don’t grow them yourself, Romas are mainly sold locally at farmers’ markets which makes them a seasonal delicacy here in the Happy Valley. Eat Romas raw, braised, or steam them to crisp-tender and saute them briefly in olive oil, sliced garlic, hot pepper flakes, and pancetta. They are the BEST! This is the essence of simple,fresh-from-the-garden cucina contadina! Thanks to Guy Matsuda at #plainfieldpottery for sharing his high-fired blue-black porcelain bowl and blue ocean foam platter to display the delectable Romas and tomatoes! Salute e benessere a tutti!

Sauteed Roma Beans
Serves 4

Ingredients:

¾ pound Roma pole beans
2-3 tablespoons diced pancetta
2-3 cloves of garlic thinly sliced
¼ – ½ teaspoon red pepper flakes (to taste)
1-2 tablespoons olive oil
pinch of salt

Preparation:

Steam the beans until crisp-tender and bright green. (3-5 minutes)
In a large skillet, saute the diced pancetta over medium-high heat until brown.
Add the olive oil, sliced garlic, and red pepper flakes and stir until the garlic is fragrant and just beginning to brown. (don’t burn!)
Add the steamed beans and a generous pinch of salt and saute for 2-3 minutes over medium-high heat.
Remove from the heat and enjoy!

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