Romano Beans In Garlic Butter Sauce

Garlic Butter Romano Beans served with lemon slices.

5 from 2 votes

These Romano Beans are quick, easy, and deliciously healthy! They are tossed with lemon, garlic, and butter and make a perfect side dish for any meal.

Prep Time15

Cook Time10

Total Time25

Course: Lunch, Side Dish

Cuisine: American, Italian

Keyword: how to cook fresh green beans, Italian beans, italian flat beans, romano beans

Servings:

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

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

Instructions

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.

Notes

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.

Nutrition