Baked Romano Beans

"Let’s venture to the side not prepared often enough – the velvety, baked Romano beans. Lush, wide and flat beans, quartered and softened, topped with heavy cream-plus-garlic then baked. As striking in taste as it is in looks. Although belonging to same family as string beans, these large, wide, green pods called Romano beans are a necessary upgrade. (A side-note: they’ll answer to flat beans, or Italian flat beans also.) A ganglier version of the common bean (Phaseolus vulgaris), Romano is softer, leggier, lush. "

Cooking MethodOven