Rich and flavorful garlic butter Romano beans are quick, easy, and deliciously healthy! Tossed with zesty lemon, garlic, and creamy butter, it is a perfect side dish for any meal.
What Are Romano Beans?
Romano beans, also known as Italian flat beans, are a variant of the green bean family. They distinguish themselves with their wide, flat shape and a meatier and sweeter flavor profile than the usual green beans. Also, Romano beans are packed with fiber, vitamins, potassium, and iron. They are a feast for your taste buds and an excellent addition to a healthy diet!
Why You’ll Love This Recipe
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is easy to whip up, even on a busy weeknight.
- Versatile: These beans make a great side dish that pairs well with various main courses, be it grilled chicken, steak, or fish.
- Flavorful: The combination of lemon, garlic, and butter creates a flavorful and refreshing taste profile that elevates the natural sweetness of the Romano beans.
Ingredients For Garlic Butter Romano Beans
- fresh Romano beans, rinsed and ends trimmed
- lemon zest & lemon juice
- salt and pepper
- grated parmesan cheese, for garnish
How To Cook Romano Beans
Cooking flat beans is similar to cooking other green beans, but their unique shape and texture offer a different experience. This recipe is a great starting point for cooking Italian flat beans, but feel free to experiment with your favorite herbs and spices.
- In a wide saucepan, heat 1 to 2-inches of water to boil and add a large pinch of salt.
- Add trimmed beans and blanch for 3 to 4 minutes or until crisp-tender. Drain.
- Meanwhile, melt the butter and add in the garlic, cooking it for about 1 minute while constantly mixing so that you don’t burn the garlic. Remove from heat and toss in the lemon zest and cooked beans; squeeze some lemon juice over the beans, mix, and stir until combined.
- Garnish with parmesan cheese and serve with lemon slices.
Tips and Swaps
- Don’t Overcook the Beans: Cook the Romano beans until they’re tender-crisp. Overcooking can lead to mushy beans that have lost their vibrant color and texture.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives a more vibrant and tangy flavor than bottled.
- Vegan Version: Replace the butter with a plant-based butter substitute or olive oil for a vegan-friendly version of this recipe.
- Spice it Up: If you enjoy some heat and spices, add some crushed red pepper flakes or a pinch of cayenne to the recipe.
- Cheese Variations: If you don’t have Parmesan on hand, you could use other types of hard, aged cheese like Pecorino Romano or Asiago.
- Herb Variations: While this recipe uses garlic for flavor, you could also add or substitute with other herbs such as rosemary, thyme, or basil to create different flavor profiles.
Romano Beans with Garlic Butter are quite versatile and pair well with a variety of main courses:
- Grilled Meats: This side dish is a great companion to grilled steak, chicken, or pork chops.
- Fish: It also pairs wonderfully with fish, whether it’s pan-seared salmon, baked cod, or blackened tuna steaks.
- Pasta Dishes: This side can complement pasta dishes, particularly my instant pot spaghetti.
- Roasted or Baked Dishes: Whether it’s a classic roast chicken, rack of lamb, or a chili cornbread casserole, these beans would be an excellent addition to your plate.
- Allow the beans to cool down to room temperature after cooking. Place the cooled beans in airtight containers and keep them in the fridge for 3 to 4 days.
- Reheat in a skillet over medium heat, adding a little extra butter or oil if needed to prevent them from drying out.
More Beans Recipes
- Sauteed Fresh Green Beans
- Smoked Sausage with Potatoes and Green Beans
- Maple Bacon Baked Beans
- Chicken Chili Recipe
Romano Beans In Garlic Butter Sauce
- 1 pound fresh Romano beans, rinsed and ends trimmed
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice, add less or more to taste
- salt and fresh ground black pepper, to taste
- 1 tablespoon grated parmesan cheese, for garnish
- lemon wedges, for serving, optional
- Add 1 to 2 inches of water in a wide saucepan, stir in a large pinch of salt, and bring it to a boil.
- Add the trimmed beans to the boiling water and blanch for 4 to 5 minutes or until crisp-tender. Drain.
- Meanwhile, melt the butter in a skillet set over medium heat and stir in the garlic, cooking it for about 1 minute while constantly stirring so you don't burn the garlic.
- Remove the skillet from the heat and toss in the cooked beans and lemon zest; add the lemon juice, salt, and pepper, and mix until well combined. Taste for salt and pepper and adjust to your liking.
- Garnish with parmesan cheese and serve with lemon wedges.
- If using frozen flat beans, don’t thaw them; put the frozen beans in the boiling water and cook for 3 to 5 minutes or until crisp-tender.
- Avoid overcooking the beans. Blanch the Romano beans for about 4 to 5 minutes or until tender but still crunchy.
- Use fresh garlic and fresh lemon juice for a more vibrant flavor.
- You can make this recipe vegan by using plant-based butter or olive oil.
- Add heat with red pepper flakes or cayenne.
- Other vegetables, different cheeses, or herbs like rosemary, thyme, or basil can be added for variety.
- Store leftovers in airtight containers and keep refrigerated for 3 to 4 days.