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Roasted Romanos and Tomatoes with Tapenade

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Serves four to six.

  • by from Fine Cooking
    Issue 99

  • 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 

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.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): fat g 17; Fat Calories (kcal): 150; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 2; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 550; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;

Photo: Scott Phillips

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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