Stewed Fresh Romano (Flat) Beans with Tomatoes and Oregano

This dish was a staple on the family table, says Maria Anselmo. “My mother grew these beans in the garden when I was a child and she used to refer to them as “Italian green beans.”
By / Photography By Alfredo Añez | March 06, 2016


Heat olive oil in a large skillet or sauté pan over medium heat. Add onions and sauté until they begin to get translucent, about 3 minutes; then add garlic. Cook garlic just until it becomes fragrant, about 30 seconds, then add tomato paste. Cook for about a minute, stirring frequently to prevent it from burning. Next, add beans and stir into the mixture; then add tomatoes, any liquid and water. Add oregano, salt and pepper. Mix everything to incorporate. If the mixture is a bit dry, add more water a tablespoon at a time. Reduce heat, cover and let the beans stew in the tomato sauce for 15-20 minutes. Beans should be cooked until very tender.



  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon tomato paste
  • 1 pound fresh Romano beans, ends trimmed, cut into approximately 1½-inch pieces
  • 4-5 plum tomatoes, peeled, seeded, coarsely chopped, or 1 14.5-oz. can Italian plum tomatoes, squeezed, liquid reserved, coarsely chopped
  • 1 tablespoon water, more if needed
  • 1 tablespoon minced fresh oregano leaves, or equivalent dried
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
Build your own subscription bundle.
Pick 3 regions for $60