Servings: four to six.
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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.
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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