I had  no idea how these beans were called until literally 30 seconds ago. I just saw them at the grocery store and figured that it would be quite safe to experiment with them. The result was a very tasty and fresh summer dish that you can enjoy warm or cold.

delicious!

Ingredients

• 2 cups romano beans (I think any other kind of fresh, green bean will do as well), cut is small pieces. I just cut them with a pair of kitchen shears* in 1 cm pieces.
• 1 big onion
• 2 garlic cloves
• 4 tablespoons olive oil
• 4-5 ripe tomatoes
• 1/2 cup mushrooms (I used pleurotus and it’s optional)
• 1/2 teaspoon sugar
• the juice of 1 lemon
• a tablespoon dried dill (you can use fresh as well of course)
• a dash of soy sauce or salt and pepper to taste

a close-up

Instructions

• Chop the onion and garlic and saute them in a deep pan or wok with the olive oil for a couple of minutes over medium/low heat. You don’t want to burn them.
• Chop the tomatoes and add them in the pan along with the beans, sugar, lemon juice, mushrooms and dill.
• Cover and let it all simmer for 10 minutes.
• Check if there is enough liquid. You might need to add 1/3 cup water.
• Simmer until the beans are tender enough for your taste. I like them a bit al dente.
• Add salt and pepper (0r soy sauce) to taste and enjoy.

Did I mention they taste great both hot and cold?

*I don’t know why I said that. It’s a lie. We don’t have kitchen shears. We have about 15 pairs of children’s plastic scissors. They work just fine.