Romano beans are slightly different than other green bean varieties in that they stand up well, some might even say prefer, longer cooking times. They retain a mice meaty quality even after prolonged braising, and soak up all the delicious flavors they are roasted with.
For this recipe, start the tomatoes roasting as this will take a few hours. This is optional, and the recipe will be great even without these (think of them more as a condiment). Also, you can roast the tomatoes well ahead of time and keep then in the refrigerator with the garlic under oil for at least a week. Once the tomatoes have been roasting for a few hours, start up the beans. The chicken is very quick and really just tacked on to give a little protein to the finished product. It could easily be substituted with another protein.
Enjoy!
To prepare the roasted tomatoes:
Preheat oven to 225°F. Arrange tomato halves and unpeeled garlic cloves on a lined baking sheet. Drizzle lightly with olive oil. Sprinkle herbs on if you are using them, and season lightly with salt and pepper-- less is more. Bake for about three hours. You want the final product to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes. If not using right away, let them cool, stack in a jar with the peeled garlic cloves and cover with extra olive oil. Store in the fridge.
To prepare the romano beans:
Place a large medium-walled pan over medium-low heat. Add a tbsp of oil and the pancetta while the pan is cold. Render the fat from the pancetta and cook it till just starting to crisp. Add the Romano beans and stir to coat with the fat, season them with fresh ground pepper and red pepper flakes (if using).
Cover, reduce the heat to low and cook them for one hour, stirring occasionally. You want the beans to cook slowly with their own juices, but not turn to complete mush. You can add a tbsp of water to the pan if you feel it is needed.
To finish, when the beans are are nearly done, add balsamic vinegar, stir to coat the beans, and continue cooking over low heat until absorbed. Roughly chop some of the roasted tomatoes (as many as desired) and add to the beans for garnish. Remove from heat and keep covered to keep warm while you quickly make the chicken.
To prepare the chicken:
Mix the breadcrumbs, parmesan cheese, and herbes de province. Combine egg and 1 tbsp water. Heat a few tbsp of oil in a large skillet.
Dredge chicken in egg, then coat in breadcrumbs. Transfer to skillet. Continue with remaining chicken, only preparing as many as can fit in the pan without crowding (you will need to cook in a couple batches). Cook until lightly browned on the first side, then turn and brown on the second side. Remove to a plate. Continue with remaining chicken.
Serve with the beans and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (346g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 223 | ||
Calories from Fat: 38 (17%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.2g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 47.9mg | 15 % | |
Sodium 393.3mg | 14 % | |
Potassium 424.9mg | 11 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 34.7g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 223
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.