Photo: Markus Spiske
Romano Beans with Tomatoes and Pancetta
7 ingredients
Serves 6.
openrecipes
Romano beans, long, flat, wide green beans sometimes labeled Italian beans, are the most common variety of snap bean in Italy. If you cannot find them in your market, regular green beans can be substituted.
Estimated Nutrition (whole recipe, rough)
253
Calories
4g
Protein
14g
Fat
30g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 oz. pancetta, chopped
- 1 Tbs. olive oil
- 3 green onions, white and light green portions, thinly sliced
- 1/2 lb. fresh tomatoes, peeled, seeded and chopped, or 1 can (14 oz.) chopped plum tomatoes with juices
- 1 lb. romano beans or green beans, ends trimmed
- Sea salt and freshly ground pepper, to taste
- 1 Tbs. finely chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes