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Recipe

Roasted Romanos and Tomatoes with Tapenade

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Scott Phillips

Servings: four to six.

 

Ingredients

  • Kosher salt
  • 3/4 lb. green or yellow Romano beans, trimmed and cut into 2-inch lengths (3 cups)
  • 2 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • 1-1/2 cups assorted-color cherry tomatoes
  • 1 tsp. minced garlic
  • 1 tsp. fresh thyme leaves
  • 1 recipe Easy Tapenade 

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 0
      Sodium (mg): 550
      Carbohydrates (g): 8
      Fiber (g): 2
      Protein (g): 2

Preparation

  • Bring a large pot of well-salted water to a boil. Cook the beans in the water until crisp-tender, 4 to 6 minutes. Drain and run under cold water to cool. Drain well.
  • Position a rack in the center of the oven and heat the oven to 425°F. Put the beans in a medium bowl, toss with 1 Tbs. of the olive oil, and season with 1/4 tsp. salt and a few grinds of pepper. Spread the beans in one layer on a heavy-duty rimmed baking sheet, leaving space for the tomatoes.
  • In a small bowl, toss the tomatoes with the remaining 1 Tbs. oil, garlic, thyme, 1/4 tsp. salt, and a few grinds of pepper. Spread the tomatoes on the baking sheet.
  • Roast the beans and tomatoes just until the tomatoes start to split, 7 to 10 minutes. Slide the beans onto a serving dish, top with the tomatoes, and dot liberally with the tapenade. Serve, with additional tapenade on the side.

Reviews

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Reviews

  • SwampDragons | 05/29/2015

    I'd never had Romanos but they were delicious. The tapenade was the best part. It is a great contrast to the mild beans. There were no leftovers when I served it at a small dinner party.

  • GussieRae | 09/09/2011

    The strong flavor of the tapenade overwhelmed the simple sweetness of the beans, and the cherry tomatoes I bought had such tough skins that they were hard to eat. But now I know what to do with romano beans: parboil them, then roast and toss with olive oil and salt. They are delightful without all the fuss of tomatoes and tapenade.

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