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Home » Legumes » Beans » Dry Beans » Romano Beans

Romano Beans

Romano Beans grow in flat green or yellow pods. The yellow-podded varieties are often called “Gold Romano Beans.”

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.

Cooking Tips

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.

Substitutes

Green beans for the fresh ones; Pinto Beans for the dried ones.

Equivalents

1 pound fresh = 450g = 20 – 30 pods of Romano Beans.

History Notes

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

Other names

AKA: Italian Flat Beans, Italian String Beans
Italian: Fagiolo romano, Lingua di Fuoco
French: Haricot Langue de Feu, Haricot romain, Haricot rose

This page first published: Nov 17, 2002 · Updated: Jun 14, 2018.

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Tagged With: Green Beans, Italian Food

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