Braised Romano Beans

CSA box- Onions, Carrots, Romano Beans, Garlic, Tomatoes, Rosemary



Romano beans are wonderful and I look forward to them each year. They were late arriving in the box this year ( just this week!) so I bought some yellow beans at the Tilth Harvest Fair earlier this month and made a wonderful braise, lifted from the Craft of Cooking book. I love, love this recipe. So much so that I sub-consciously stole Ruth's share of beans this week. Oops.
First, you have to make a sofrito base to cook the beans in. I make a large batch and then freeze it in one cup portions. It has many uses besides this recipe.

Take a few pounds of yellow or white onions and chop very fine, best to cut by hand so as not to make mush of them in the food processor. But, if you are very, very careful.....
Divide how many onions you are using by two and use that much carrot and that much celery, also cut very fine (this ratio of ingredients is called Mirepoix 2:1:1). Processors helpful here.
Add about 1 cup of olive oil to a large pan. Warm over medium heat. Add all the onions, carrots and celery, some salt and pepper to taste and cook gently until veggies are extremely soft and straw colored. CAn take upwards of an hour or more. Cook slowly so it doesn't burn.

To make the braised beans, use a cup or so of the sofrito base, a few small chopped tomatoes or a spoonful of tomato paste, 1/2 cup of water, a large sprig of rosemary, 3 cloves of garlic, and a pound of romano beans. Bring it all up to a boil and then reduce heat to low, cover and simmer for about 40 to 50 minutes or until beans are really tender.