Yellow Romano Bean Stew Romanian Recipes

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:

• 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:

• The night before you plan to make this stew, soak beans in water to cover. (Skip this step if using canned beans).
• To assemble the stew in your crock pot, combine onion, bell peppers, garlic, ginger, yams, stock, tomatoes, jalapenos, salt, cumin, coriander, cinnamon, and black pepper. Stir till well combined. Add the beans after they've soaked overnight. Give it a good stir before you set it cooking.
• Cover and cook on low for 8-10 hours, till the yams and beans are tender.
• Before serving, ladle a little of the juices into a bowl; mix in peanut butter and stir till well combined. Return peanut butter mixture to crock and stir till well combined.
• Top each serving with 1/2 T. dry roasted peanuts and a squeeze of lime juice.

Steps:

• Saute onion in olive oil; cook until light brown,10 minutes.
• Add paprika; stir; add salt and pepper; stir.
• Add tomato paste (Recipe says to add tomato paste at end but it won't cook enough for me.).
• Add beans; cook a minute; add water.
• Simmer until beans are soft crisp; he says 1 hour but that may be too long. You may need to add water but don't add too much as the water must all be evaporated at end.