Ghee Blistered Romano

Ghee Blistered Romano Beans – A Seasonal Treat

Chef Rebecca Taylor of @Souley_Nourished brings us a vibrant seasonal recipe featuring Romano Beans, available until September at Super King Markets. These long, sweet, crunchy beans from the snap pea and string bean family shine in this dish, enhanced by ghee, apricots, and a honey herb dressing. Perfect for a side dish or light entrée!

Ingredients:

• Trimmed Romano Beans

• Ghee

• Sliced apricots

• Purslane

• Fresh herbs

• Olive oil

• Chopped garlic

• Honey

• Lemon juice

• Salt

Prepare the Beans

• Heat a generous scoop of ghee in a large, hot pan over medium-high heat.
• Trim the Romano beans by snapping off the ends and set them aside.

Blister the Beans

• Add the Romano beans to the pan, ensuring they are well-coated with the melted ghee.
• To help blister the beans, place a heavy pot or cast-iron skillet on top of them. This helps encourage even charring and enhances the texture.

Cook the Beans

• Let the beans cook for about 10 minutes, flipping them once halfway through, until they are tender yet still firm with a bright green color and a slight bite.
• Once cooked, remove the beans from the pan and set them aside.

Sauté the Apricots

• In the same pan, toss in the sliced apricots and cook them briefly, just until they become lightly colored and soften slightly. This will take just a minute or two. Remove the apricots from the pan and set them aside with the beans.

Make the Honey Herb Dressing

• In a small bowl, whisk together olive oil, chopped garlic, honey, lemon juice, and a pinch of salt. The dressing should be well combined and have a balance of sweetness and tang.

Assemble and Serve

• Drizzle the honey herb dressing over the blistered Romano beans and cooked apricots.
• Garnish with fresh herbs and purslane for a burst of color and added flavor.
• Serve immediately, enjoying the combination of sweet, savory, and tangy flavors.

FAQs

Can I substitute Romano beans with other beans?

While Romano beans are ideal for this recipe due to their size and texture, you can substitute them with string beans, snap peas, or green beans. Keep in mind that cooking times may vary slightly depending on the beans' size and texture.

Why use ghee instead of regular oil?

Ghee is clarified butter with a rich, nutty flavor and a higher smoke point than regular butter or oil. It enhances the beans’ flavor, giving them a delicious, golden crisp while avoiding burning at high temperatures. If you don’t have ghee, you can substitute it with butter or olive oil, though the flavor will differ slightly.

Can I add other vegetables to this dish?

Absolutely! You can mix in other vegetables like zucchini, bell peppers, or asparagus for added variety. Just be mindful of the cooking times, as different vegetables may cook at different rates.

How can I make this dish vegan?

To make this dish vegan, substitute ghee with olive oil or vegan butter. The honey in the dressing can be replaced with maple syrup or agave nectar for a plant-based alternative.

How do I know when the beans are done?

The beans are done when they are tender yet still slightly firm with a bright green color and a slight crisp. The key is to cook them until they have a light char but are not mushy. They should have a satisfying bite when you eat them.

Chef’s Tip:

For the best flavor, use high-quality ghee and fresh seasonal produce. This dish pairs beautifully with grilled meats or as a standalone vegetarian option.

Perfect Pairing:

Enjoy with a crisp white wine or as a side to roasted chicken for a complete meal.

For a more robust spread, include our Baked Chorizo Fundido—a warm, cheesy dip with a spicy twist.