This Romano Bean Stew is a classic Albanian recipe. I grew up eating this stew almost every week during spring/summer. It is light and packed with fresh seasonal ingredients.
Romano beans also known as Italian flat beans have a meaty texture that makes them ideal for a side dish or as the main course for a vegetarian meal. They are rich in fibers and nutrients. You can find yellow or green Romano beans, they are both perfect for this stew. Romano beans are similar to green beans. So you can use any of these beans to make this rich earthy stew.
This Romano Bean Stew is easy to make and perfect for meal prep. It is simple and made with spring vegetables.
We love eating this stew with fresh tomato, cucumber, and spring onion salad on the side and toasted rye bread.
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This Romano Bean Stew [vegan] has all the Mediterranean flavors perfectly combined. It is healthy and perfect for meal prep.
Cooking time: 40 minutes
- 1 kg (2.2 pounds) Romano beans, (ends cut off, quartered)
- 4-5 medium spring onions*, chopped
- 1 big carrot, chopped
- 2 medium ripe tomatoes, chopped
- 1/2 cup fresh parsley
- 2 tbsp olive oil
- salt and pepper
- 1+1/2 cup vegetable stock
- Place a pot over medium heat and add the olive oil, spring onions, salt, and pepper. Let them cook for about 2 minutes.
- Add Romano beans, parsley, and carrots to the pot. Let them cook for about 5 minutes stirring occasionally.
- Finally, add the tomatoes and vegetable stock to the pot. Cook the stew for about 30-35 minutes until the beans become soft.
- Enjoy! You can garnish it with fresh spring onions and rye bread.
- You can use 1 big yellow or red onion instead of spring onions. It will be delicious as well.
- You can also use canned tomato but we recommend using fresh tomatoes since they are less acidic.
- You can also add other vegetables to the stew, like potatoes or green peas.