Grilled Romano Beans Recipes

Steps:

• Heat grill pan over medium heat for 4 or 5 minutes. Tip: if using an outdoor grill, thread the beans crosswise on bamboo skewers (skewers soaked in water first) on both the top and bottom of the beans.
• In a shallow pan, lightly coat beans by rolling them in the olive oil.
• Place the Romano beans on grill pan in a [single layer] and grill 4 minutes on each side.
• Transfer to a serving dish and garnish with the minced garlic, sprinkle with sea salt and cheese, if using.
• Servings are estimated.

Steps:

• Preheat a grill pan to medium high.
• In a medium bowl, toss the beans with the olive oil and salt. Grill the beans until bright green, tender and slightly charred, 2 to 3 minutes per side. Place the grilled beans back in the bowl and toss with the Parmesan and lemon zest. Serve warm or at room temperature.

Steps:

• Build a hot wood fire in your grill. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks under the grate over one or two of the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
• Combine 1/4 cup oil and the garlic in a small saucepan and cook over low heat until the garlic is fragrant but not browned, 8 minutes. Remove pan from heat and let cool. Stir in red-pepper flakes, lemon zest and parsley.
• Place beans in a large bowl with the remaining 1/4 cup olive oil. Season with salt and pepper and toss to mix.
• Arrange beans directly on the grill or in a wire grill basket. Grill beans until charred and crisp-tender, 3 to 4 minutes, turning with tongs. (You may need to work in two batches, depending on the size of your grill.)
• Return hot beans to the mixing bowl and stir in garlic-parsley oil. Squeeze in lemon juice. Stir in basil and mint leaves and serve.

Steps:

• Beans, part 1: Preheat oven to 400 F. Trim the ends of the tomatoes, then cut the tomatoes in half lengthwise. Toss with 1 tablespoon olive oil and the balsamic vinegar. Season with salt and pepper. Spread them, cut side up, on a rimmed baking sheet and bake 45 minutes. Remove and let cool.
• While the tomatoes are roasting, spread the slivered almonds in a small, ovenproof sauté pan and slide into the oven, underneath the tomatoes. Toast for 5 minutes, until fragrant and lightly browned. Meanwhile, trim and clean the Romano beans, peel and slice the shallots and garlic, and set them all aside. Heat remaining olive oil in a large sauté pan over medium-high heat. Add shallots and brown for a few minutes. Season lightly with salt and pepper. Add garlic and cook 1 minute. Add oregano, beans, and stock, and stir gently to combine. Cover with a tight-fitting lid and reduce heat to medium. Set a timer for 20 minutes.
• Salmoriglio: Peel and mince the garlic. Pick the oregano leaves from the stems and chop with the garlic. Season lightly with salt and pepper. Add lemon zest to the herb-garlic mixture, and continue to chop until it's uniformly minced. Put mixture in a medium mixing bowl, and stir in lemon juice. Drizzle in olive oil. Season with salt and pepper.
• Beans, part 2: After 20 minutes, check the beans for doneness. If they're "mushy" enough for you, remove them from the heat; if not, continue cooking for a few additional minutes. Once the tomatoes have cooled, remove the skins and coarsely chop. Fold the tomatoes and any leftover juices into the beans. Taste and adjust seasoning as necessary.
• Assembly: Pour beans into a large mixing bowl. Add toasted almonds, and toss to combine. Dress beans with salmoriglio to taste. Season with salt and pepper, if necessary, and serve to your guests.

Steps:

• Preheat the oven to 350°F.
• Peel the onions, trim the roots, but leave the root ends intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 3 or 4 thick (about 1/3-inch) wedges. Slice the garlic cloves lengthwise into three or four thick slices each.
• Toss all the ingredients in a large bowl with 2 tablespoons salt and some freshly ground black pepper. Transfer the beans to a baking sheet. Roast in the oven for 40 minutes, stirring every 10 minutes or so, until the beans are completely wilted, shrunken, and concentrated in flavor, with a little caramelization around the edges. (You may need to stir more often toward the end, to keep the beans from browning too quickly.)

Steps:

• Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
• Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
• Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.

Steps:

• MAKE THE AIOLI Light a grill. On a sheet of foil, drizzle the garlic with 1 tablespoon of the olive oil. Season with salt and pepper and wrap tightly. Grill over moderately high heat, turning, until tender, 50 minutes. Unwrap and let cool. Squeeze the garlic cloves into a mini food processor. Add the egg yolk, mustard, vinegar and lemon juice; pulse to blend. With the machine on, slowly drizzle in the remaining olive oil and the canola oil until incorporated. Season the aioli with cayenne, salt and pepper. GRILL THE BEANS In a large cast-iron skillet set on the grill, cook half of the chorizo in 2 teaspoons of the olive oil over moderate heat until softened. Add half of the beans and cook until lightly charred and tender, 12 minutes. Stir in half of the shallots and cook until golden, 3 minutes. Season with salt and pepper. Transfer to a platter and repeat with the remaining ingredients. Serve the beans with the aioli and lemon wedges.