Also called Italian flat beans or runner beans, this snap bean variety looks like a wide, flat green bean. You can easily substitute an equal amount of regular green beans in this side dish.
2 quarts water
2/3 pound Romano beans, trimmed and cut into 1/2-inch pieces
2 teaspoons kosher salt
1 garlic clove
2 1/2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons capers
2 teaspoons extra-virgin olive oil
3/4 teaspoon grated lemon rind
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
How to Make It
Bring 2 quarts water to a boil in a large saucepan. Add beans, 2 teaspoons salt, and garlic; cook 8 minutes or until tender. Drain and plunge beans into ice water; drain. Place beans in a medium bowl. Finely chop garlic; add to beans. Add parsley and remaining ingredients, tossing gently to coat.