White Italian (flat) Romano beans with raspberries and balsamic vinegar {vegan}

White Italian (flat) Romano beans with raspberries and balsamic vinegar

(clicca qui per la versione italiana)

I had no idea that a legume I’ve always associated with the words “sad” and “boring” could attract my attention at the farmers market! This kind of vegetable, known outside of Italy as Italian flat bean, Italian pole bean or Romano bean, and that we simply call “taccole”, is usually green, and I had never seen its white variety! So of course I had to get it.

Common recipes involve sautéed tomatoes but, as I wanted to keep the white color, I decided to go for a simple and minimal dish, combining them with one of my favorite fruits.

What’s great about these beans is that they’re super easy and quick to prepare as both peas and pods are edible!

White Italian (flat) Romano beans with raspberries and balsamic vinegar

White Italian (flat) Romano beans with raspberries and balsamic vinegar

Farmers Market
WHITE ITALIAN FLAT (ROMANO) BEANS WITH RASPBERRIES AND BALSAMIC VINEGAR {vegan}
by Marta Giaccone

Recipe
serves 4
prep time: 10 min, cook time: 10 min, total: 20 min

400 gr flat green beans
125 gr raspberries
balsamic vinegar (or reduction)
olive oil
salt

White Italian (flat) Romano beans with raspberries and balsamic vinegar

Method

  1. Wash beans under running water, then cut off the ends.
  2. Cook in boiling salted water for 10 minutes, until just tender.
  3. In the meantime prepare the vinaigrette: add oil, salt, pepper and balsamic vinegar to a bowl and whisk with a fork (if using balsamic reduction, add separately).
  4. Drain and rinse beans under cold water to stop from cooking.
  5. Cut diagonally, add dressing, toss, then add raspberries when ready to serve.

White Italian (flat) Romano beans with raspberries and balsamic vinegar



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