LONG-COOKED ROMANO BEANS WITH SAGE AND GARLIC

Makes enough for 3-4 guests

Romano beans are my favorite green beans, hands down. There are several types: green, yellow, and purple. Other snap beans, as they are collectively called, sometimes resemble romanos, such as Dragon Tongue. Romano beans can be prepared in many ways: blanched for salads, crudité, or for an Aïoli platter; pickled or canned; Grandma-style in stews and soups; or the way I prefer them, cooked long and slow with herbs and whole garlic cloves. The method is simple, but it must be followed precisely, or the dish turn out a burnt down, sad mess. Done properly, the Romanos are splotchy and darkly colored, deeply flavored, and underscored by the earthy sage and sweet, soft garlic cloves. The beans go especially well with grilled meats and poultry, or they can just as well be served as their own dish. The fresher the beans, the better!

1 ½ lbs/680 g fresh Romano beans (substitute any fresh snap beans you have)
¼ C/60 ml extra virgin olive oil 
½ C/120 ml loosely packed sage leaves, stems cut off
3-4 whole garlic cloves
½ tsp/1.5 g sea salt

Heat a heavy bottom pan (I prefer cast iron) over medium heat. Add olive oil, Romanos, sage leaves, and whole garlic cloves. Turn heat to low. Season beans with sea salt. Cook beans slowly over lowest heat, stirring often with a wooden spoon until beans collapse and sage wilts, 30-35 minutes. The garlic will soften and brown gently. If you wish, you can add a drop of sherry vinegar or Banyuls vinegar, once beans are cooked, to brighten the dish. I prefer the sweetness of the Banyuls vinegar. Taste and adjust the salt before serving. Add a few drops more olive oil, if desired.  

©2022 Christopher Lee