top of page
Romano Bean & Spinach Saute
Ingredients:
1 cup dried Romano Beans, presoaked
3 tbsp. olive oil
2 large shallots, chopped
2 cloves garlic, finely chopped
1 yellow pepper, diced
1 small bunch spinach, washed & stemmed
2 tbsp. fresh dill, chopped
several stems fresh chives, chopped salt & pepper, to taste
pinch of freshly grated nutmeg
Directions:
In fresh cold water, cook beans for 30-40 mins. or until tender. Drain & set aside. Heat olive oil in a large skillet over med. Heat. Saute shallots for 2 mins. or until soft. Add garlic & saute 1 min. Add yellow pepper & toss 3 mins. Then all remaining ingredients. Toss through to warm. Makes 4 servings.
bottom of page