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.
- 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
- 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.
*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.