Tuesday, August 27, 2013

Romano Beans with Toasted Bread Crumbs

Romano beans are essentially flat, wide green beans that have a milder taste than the traditional version. If you cannot find fresh Romano beans, fresh green beans would work as well. Also, while I used a slice of artisan olive loaf, any flavor artisan bread (or even French bread) would work for this quick, easy side dish.
Romano Beans with Toasted Bread Crumbs 3 cups Romano beans, ends trimmed, and cut into 1/2-inch pieces 1 teaspoon olive oil 2 Tablespoons lemon juice 2 Tablespoons capers, drained 2 teaspoons dried parsley 1 slice artisan loaf bread 1 teaspoon garlic powder Salt and pepper, to taste 1. Bring 5 cups water to a boil. Add Romano beans and boil for 8 minutes. When tender, drain beans and plunge into a bowl of ice water for 3o seconds. Drain beans, and spoon into a medium bowl. 2. While beans are boiling, place bread into a food processor. Process until bread resembles fine crumbs. Heat olive oil in a small frying pan on medium-high. Add bread crumbs, lemon juice, garlic powder, and salt and pepper. Heat until toasted and golden. 3. Add bread crumbs to the beans in the bowl, and toss with the capers and parsley. Drizzle with extra lemon juice, if desired.

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