Romano Beans with Tomatoes (Fagioli a Corallo in Umido)
In Italian, fagioli usually refers to beans removed from a pod, such as white cannellini beans, while fagiolini have an edible pod, such as green beans. Yet it seems to bother no one that the long, flat, completely edible romano beans used in this recipe go by both names, fagioli a corallo and fagiolini a corallo, with a slight preference for the former in the markets of Rome. Nor does anyone explain the corallo, which means “coral,” though it may reflect the fact that the beans turn reddish when left to dry on the plant.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- 1 to 2 Tbs. extra-virgin olive oil
- 3 green onions, white portion only, thinly sliced
- 1/2 lb. very ripe fresh tomatoes, peeled, seeded and diced, or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices
- 1 small dried red chili (optional)
- 1 lb. romano beans or green beans, ends trimmed
- Salt and freshly ground pepper, to taste
- 1 Tbs. finely chopped fresh flat-leaf parsley (optional)