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Author Notes: I think Romano beans are the perfect bean and are really suited to long slow cooking. What I like about them is the exterior pod retains its tooth but the little interior beans inside are creamy much like a lima beans. It is a two for one deal for me and the best of both worlds. If you want a little heat add red pepper flakes. —thirschfeld
- 1 pound Romano beans, not overly mature
- 3 ounces pancetta, cut into small cubes
- olive oil
- kosher salt
- fresh ground black pepper
- 1 teaspoon red pepper flakes (optional)
- Place a three quart enameled Dutch oven over medium-low heat. Add a glug or two of oil and the pancetta while the pan is still cold. Render the fat from the pancetta and cook it till crispy but not overly so.
- Add the Romano beans and stir them around to coat with the fat, season them with a good amount of salt, fresh ground pepper, and red pepper flakes if you choose. Cover the beans, reduce the heat to low and cook them for one hour occasionally removing the lid and giving them a stir.
- The idea is to let the beans cook in their own juices, become tender but not mush. If you think they need a little water then add a tablespoon or two to the pan.
- Serve the beans.
- This recipe is a Community Pick!
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