When you need a break this summer from cold and raw vegetables and fruits, take romano beans and cherry tomatoes in the completely opposite direction- roasted and braised. Your warm, happy belly with thank you.


Roasted Romano Beans

1 lb romano beans, cut into 1 ½ - 2 inch pieces

1 tbsp vegetable oil

1 tsp sea salt

8 cracks freshly ground black pepper

To Finish

2 tbsp vegetable oil

1 each medium onion, julienne

4 each garlic cloves, minced

1 ½ pints cherry tomatoes, sliced

1 ½ cup vegetable stock or chicken

2 tbsp tamari

1 pinch sea salt

to taste freshly squeezed lemon juice


For the Roasted Romano Beans:

1. In a large saute pan, warm vegetable oil over high heat.

2. Add beans, and pan roast in a single layer. Season with sea salt and freshly ground black pepper. If the beans are crowded, split them into two batches of roasting.

3. Toss the beans once to coat with oil, then allow to blister and take on color, about 2 minutes. Toss and continue to roast and color for another 2 minutes. The beans should still be crunchy and bright green.

4. Transfer roasted beans to a plate or baking sheet lined with paper towel. Reserve.

To Finish:

1. In a medium sauce pot, warm vegetable oil over medium heat.

2. Add julienne onions and minced garlic. Season with a pinch of salt. Saute until the onions are almost tender, about 3-4 minutes.

3. Increase the heat to medium high. Add sliced tomatoes. Saute, stirring occasionally, until the tomatoes break down and sauce forms, about 5 minutes.

4. Once the tomatoes have collapsed and are turning into sauce, add vegetable or chicken stock and tamari. Bring to a simmer and add the roasted romano beans.

5. Continue to simmer until the beans are just tender. Adjust seasoning to taste with sea salt or additional tamari. Finish with a squeeze of lemon juice.