Romano Beans, or Italian broad beans are Glenn favorite, and generally, they are steamed until tender and covered with butter. They are also fabulous tossed with olive oil and garlic (have any infused oil lying around?)
Gourmet | December 2008 link here Italian Green Beans and Potatoes
by Gina Marie Miraglia Eriquez
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 3 garlic cloves, peeled
- 1/3 cup extra-virgin olive oil plus additional for drizzling
- 1 1/2 pounds green beans, trimmed
Cook potatoes and garlic in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until tender, 12 to 15 minutes. Transfer to a large bowl with a slotted spoon and coarsely mash with oil and 1/4 teaspoon salt. Keep warm, covered.
Cook green beans in boiling water, uncovered, until tender, 6 to 10 minutes (beans may not be bright green). Drain, then stir into mashed potatoes in bowl. Drizzle with oil
