Italian flat beans or Romano beans do not often grace American tables. A pity, it’s an easy recipe and a real treat. Their mild and sweet taste makes them an ideal side dish, hot or cold, blanched or grilled. Unlike their counterparts, the green beans, they hold their shape and crunchiness much longer.
Yield: 4 servings
Time: 20 minutes
Ingredients:
- 1 1/2 lbs (675 g) Italian flat beans (Romano beans), sliced into three equal sized pieces
- 1 1/2 Tbsp red wine vinegar, or to taste
- 2 tsp Dijon mustard, or to taste
- 2 garlic cloves, finely minced
- juice of 1/2 lemon, or to taste
- 4 Tbsp extra virgin olive oil, or more
- salt and freshly ground pepper
- 1/2 tsp sugar, or to taste
- 1/2 cup (15 g) flat-leaf parsley, coarsely chopped
- 2 scallions, sliced into 2 inches (5 cm) pieces
- 1/2 cup (45 g) sliced almonds, toasted
Preparation:
Bring water to a boil in a saucepan large enough to hold the beans. Add salt. Cook beans until they are tender, about 8-10 minutes. They should still be “al dente”. Drain beans, and immediately plunge them in ice water to cool. Drain again and pat them dry with paper towels. Set aside in a bowl.
While the beans are cooking, mix vinegar, mustard, garlic, lemon juice, salt, pepper and sugar. Add olive oil in a drizzle and blend well. Let it sit for about 10 minutes to allow flavors to mingle. Toast almond slices in a small frying pan until golden brown on the edges. Set aside on paper towels.
Dress beans with the vinaigrette and toss to coat. Add parsley and scallions. Adjust seasonings if necessary. Transfer to a serving plate and sprinkle it with the toasted almonds.
