Help! What are these beans?

[kayaker]

@teelabrown

They look like they’d be tough or woody, but they’re deliciously tender. And they taste even better than even the best string beans.

I’ll second this. I’m surprised I never encountered them before.

[salinqmind1]

I had a short blocky Himalayan, mostly fur, compact and rectangular in shape. I’m 5’ 2" and when I held him under his arms in front of me, he reached from my shoulders to the floor. The Amazing Elastic Cat!

[Atamasama]

@kayaker

Air fryer 380 for eight minutes after tossing about with a bit of oil, minced garlic, salt and pepper, freshly grated Parmesan cheese.

Holy crap those look good.

I also tend to air fry standard fresh green beans much the same way. In fact, I did so last night with dinner, except with balsamic rather than parmesan.

I love how those seemed to turn out.

[Shalmanese]

@Treppenwitz

because the beans are simmered for 45 - 60 mins, which softens them up nicely.

Yep, although regular green beans are great just lightly cooked, Romano beans, IMHO, really are at their best when braised. The internal seed pod gets jammy and fudgy and the outside turns silky. American cooking doesn’t really do well cooked beans (except in the South) but Italian, Middle Eastern, African & Asian recipes are full of braised bean preparations to peruse.

[thorny_locust]

@Shalmanese

@Treppenwitz

because the beans are simmered for 45 - 60 mins, which softens them up nicely.

Yep, although regular green beans are great just lightly cooked, Romano beans, IMHO, really are at their best when braised. The internal seed pod gets jammy and fudgy and the outside turns silky. American cooking doesn’t really do well cooked beans

Tastes vary. I like my Italian beans, like my other snap beans, al dente. I don’t want them “jammy and fudgy”.

[Eclipse_Chaser]

I bet he was irate! What language did he swear in, Tibetan?

[salinqmind1]

Nah, he was very chill. Namaste!