Though related to string beans, the pods are wider and stringless, and longer – they can be between 6 to 8 inches long (15 to 20 cm.)
When very young, the whole pod can be eaten. You will see the young pods sold in some markets in season.
If the grower’s intent is for them to be used as dried beans, they are left on the stalks longer to mature until the pods are brittle and split easily.
Prepare the young beans as you would green beans by boiling in water, or steaming, microwaving in a bit of water, etc. Or prepare according to your recipe.
The dried beans turn a uniform light brown when cooked.
Green beans for the fresh ones; Pinto Beans for the dried ones.
1 pound fresh = 450g = 20 – 30 pods of Romano Beans.
Developed in Italy.
Literature & Lore
Occasionally you may see Borlotti Beans confusingly referred to as Romano beans. If the bean pod or the dried bean has speckled red coloration on it, then it’s actually a Borlotti bean and not a Romano