romano beans recipe bon appetit
Add to a pot with salt and tumeric and cover in water. Extra-virgin olive oil plus more for drizzling.
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Cook beans in large amount of rapidly boiling salted water until crisp-tender about 4 minutes.
. Cook Romano beans in a large pot of boiling salted water until bright green and tender 810 minutes. Using a slotted spoon transfer to a bowl of ice water and let cool. 2 cans 155 ounces black beans rinsed and drained.
Bring a large pot of lightly salted water to a boil. Heat the oil in a dutch oven or stock pot set over medium heat. Drain beans and add to a medium stockpot.
More about italian romano bean recipes romano beans with mustard vinaigrette recipe bon appétit.
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