Romano beans are a snap bean similar to green beans but are flat, long, very crunchy, and sweet. Beware: They are addictive, whether eaten raw, steamed, roasted, or in a spread like this one. Serve this spread to friends with the usual dipping suspects (tortilla chips, cucumber spears, sweet pepper strips, carrot sticks) and your friends will be shocked when you tell them it’s green beans!
- unpeeled garlic cloves
- extra-virgin olive oil
- whole cherry tomatoes or regular chopped tomatoes
- Romano beans or other fresh green beans, cut into 2-inch pieces
- kosher salt and freshly ground black pepper
- chopped parsley leaves
- Put the unpeeled garlic cloves in a large dry pan over medium heat and cook without turning for a minute or so. Turn and cook until brown spots appear on all sides and the cloves start to soften. Transfer to a cutting board and let cool. Peel and chop.
- Warm some oil in the same pan. Add the tomatoes and cook, covered, over medium heat until soft and saucy. Add the beans and a pinch of salt, cover, and cook until soft. Stir in the garlic and cook for another minute. Stir in the parsley and remove from the heat.
- Use an immersion or regular blender and whirl the mixture until smooth. Season with salt and pepper to taste. Transfer to a serving bowl and drizzle with olive oil. Serve warm or at room temperature.