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!
Sautéed Romano Beans with Toasted Hazelnuts
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.
To toast the hazelnuts, preheat your oven to 375 degrees. Place the nuts in a glass pie plate. Toast in the oven for about 10 minutes or until lightly browned and you smell a luscious flavor being emitted from your oven! Cool on a plate then chop with a large knife.
- 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.
- Quickly add the water and cover the pan. Cook until desired tenderness, about 3 to 5 minutes.
- 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.
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Sautéed Romano Beans with Toasted Hazelnuts
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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