Romano Rice And Beans Recipes

STEWED ROMANO BEANS WITH TOMATOES

Steps:

• Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
• Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
• Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.

ROMAN RICE AND BEANS

Steps:

• Heat oil and saute garlic, onion, carrots, celery, green pepper, parsley, and dried herbs until onion is translucent.
• Add tomatoes, salt, and pepper, and beans.
• Combine rice and parmesan cheese.
• Add bean mixture to rice mixture.
• Garnish with more fresh parsley and grated cheese.

ROMANO RICE AND BEANS

Steps:

• Sauté the garlic, onion, carrot, bell pepper and celery in oil until tender.
• Add the chopped cilantro, basil and oregano.
• Stir in tomatoes and drained beans; add cooked rice and Parmesan cheese tossing all together.
• Heat through, adjust salt and pepper to taste.
• Garnish with additional cilantro if desired.