Blistered Romano Beans With Chile Butter Recipe
A summer side with main dish energy, these broiler-blistered, extra-long and wide green beans may become your favorite way to show off a vegetable. Romano beans, also known as Italian flat beans, are technically in the same family as your run-of-the-mill string bean, but much larger and almost meaty-tender in texture than their skinny counterparts. At the height of their season Romano beans can grow to be more than 8 inches long, making quite a spectacle when plopped on the dinner table. They’re available at the farmers market throughout the summer, and at some specialty grocery stores year round; that said, any summer bean, from slender haricots verts to fat green beans to light yellow wax beans, will work here—just keep an eye on timing for smaller varieties.
Cook the beans quickly under the broiler to lightly char their skin, rendering the flesh tender with a little bite. As soon as they come off the heat, toss with a spicy, garlicky butter; serve alongside your go-to summer protein.
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If you like these beans, you may enjoy Romano Beans With Mustard Vinaigrette and Walnuts, Summer Beans With Miso Butter, or Charred Snap Beans With Whole Lemon Dressing and Mozzarella.
