Roasted garlicky romano beans

September 10, 2008

Serves 4

Romano beans, if you don't already know them, are meatier than green beans, and a favorite among Italian cooks. As such, they're also known as Italian green beans, Italian string beans, Italian flat beans, and pole beans. They're flat and broad (about 1 inch wide), tender, and sweet. They're available through the end of September. To prepare the beans, trim them and cut them on a diagonal into bite-size pieces, then simmer them in boiling water to serve as a side dish. You can also leave them whole and roast them, which intensifies their flavor and produces slightly charred beans that are addictive. They'll become your new favorite snack.

1 pound romano beans, stem ends trimmed 1/4 cup olive oil 3 cloves garlic, smashed 3 sprigs of fresh thyme, broken in half Salt and pepper, to taste 1. Set oven at 450 degrees.

2. On a large rimmed baking sheet, toss the whole beans with the oil, garlic, thyme, salt, and pepper. Spread the beans into a single layer.

3. Roast for 15 to 20 minutes, turning once, or until the beans are tender and browned. Serve warm or at room temperature. Rachel Travers