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.
Not too bad. It was a quick, week-night, healthy recipe to make. I used frozen green beans instead. It was a bit under-seasoned so I added another tbs.of capers and another half tbs. of olive oil. It gave it a better flavor. I had it with bite size chicken breast chunks and rice.
This recipe was excellent with the Romano beans from my garden. And, the capers and the lemon were not too much. As a matter of fact, as with most CL recipes, the recipe was slightly under-seasoned. I also added fresh garlic to the final step. Really awesome recipe.
This was delicious! I couldn't find Romano Beans in particular, so used something like string beans, and it was great. I added some extra fresh minced garlic at the end, mostly because I misread the directions the first time, but I love fresh garlic and it had a nice kick. Will definitely make this again.
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