You can use any Romano bean you like, I happen to love the Helda Romano bean for its meaty flavor.

There are no measurements here, this is either good or not so good depending on your need for precision and determining quantity for a group. My standard-ish is a handful of beans for 2 people is about right.


  • Romano beans
  • Garlic
  • Onion
  • 3 -6 fresh tomatoes, rough chopped
  • salt & pepper
  • Pecorino or Parmesan cheese


Take a handful of romano beans and snap them into large bite size pieces, you should not have to pull any strings, another reason I prefer romano beans to string beans.

Chop a couple- three cloves of garlic and maybe half an onion for a handful of beans.

Warm enough olive oil in saute pan to generously cover the bottom of pan.

Add garlic and onions, saute until just starting to brown over medium heat.

Add romano beans and continue saute for a few minutes, maybe 5.

Add chopped tomatoes and if you want, a little white wine.  Sprinkle generously with salt and pepper

Saute for another 5 – 10 minutes, depending on how done you like your beans. Please do not cook them to death, that would be very disrespectful to the bean.

Turn onto plate and sprinkle with romano or parmeesan cheese.

Now, you could cook some pasta, save a bit of your pasta water, add pasta water to the bean mixture and pour this all over pasta. Add more cheese. Delish!

Oh, and you can also add chopped zucchini at the top with the beans and make it a pretty primavera.