Sautéed Romano Beans with Toasted Hazelnuts

Ali Segersten

Romano beans are similar to the standard green bean, but they are flat and grow in Mediterranean-type climates. I bought a bag from a local organic farmer at the Saturday Market. I was thrilled to see that this particular stand was using Bio Bags to sell their produce! I sure wish all co-ops and health food stores would switch to this biodegradable and compostable form of plastic!

I wasn’t sure what I would do with them when I left the market, but I knew I would figure something out. I ended up steaming them, adding them to a Thai curry, and lastly making this yummy dish. You need to be careful when cooking Romano beans because they can all turn to mush if you overcook them!

This simple side dish is very quick to prepare. The toasted hazelnuts add a luscious flavor and crunch. This recipe is perfect for Phase 3 of the Elimination Diet though could be made for Phase 2 by replacing the nuts with toasted sunflower seeds.

The inspiration from this recipe came from Heidi’s 101Cookbooks blog where I noticed a recent photo involving green beans and hazelnuts. Her photos are so lovely, worth the trip over to her blog for sure!

Recipe from our Meal Planner

Sautéed Romano Beans with Toasted Hazelnuts

Sautéed Romano Beans with Toasted Hazelnuts
Servings
4
Cook Time
10 minutes
Prep Time
10 minutes

Romano beans are available in the summertime from your local Farmer's Market. They are a pole bean, and incredibly easy to grow in your backyard! I use my large, 11-inch skillet for this recipe. Use a large enough pan so the beans can move around and sauté without being overcrowded and turn to mush. Cut very long beans in half to keep all of them relatively the same size.

Ingredients
2 tablespoons extra virgin olive oil
1½ pounds romano beans ends trimmed
2 cloves garlic crushed
½ cups water
¾ cups raw hazelnuts toasted and chopped
½ cups parsley chopped
Herbamare
freshly ground black pepper
Directions
  1. Heat the oil in a large skillet. Add beans and sauté for about 4 minutes. Keep them moving in the pan to prevent the bottom ones from browning. I usually like to add a dash of salt or two at this point. Add crushed garlic and sauté for 30 to 60 seconds more. Garlic can burn very quickly so watch it.
  2. Quickly add the water and cover the pan. Cook until desired tenderness, about 3 to 5 minutes.
  3. Remove lid and cook off any remaining liquid. Take pan off of the heat and toss the beans with the chopped hazelnuts and parsley. Season with Herbamare (it doesn’t take much) and freshly ground black pepper.

Use this recipe in our Meal Planner

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Posted In
citrus-free elimination diet phase 2 phase 3 side dishes summer vegan vegetable dishes vegetables recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support

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