Rinse the can of romano beans in cold water. Add
uice. Stir to blend. Season bean mixture to taste with salt
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
sing fermented beans in whole bean form, place the beans in
Place all beans, onion, celery and pimento in a large plastic container with a lid.
Pour all liquids and sugar in a 2 quart jar with a lid.
Shake until sugar is dissolved.
Pour liquid over beans.
Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.
Stir mashed avocado, chives, cilantro, garlic, and lime juice together in a bowl; stir in black beans, Romano cheese, tomatoes, and cayenne pepper. Refrigerate, covered, until ready to serve.
little of the lettuce, bean sprouts, pork rind, fried shallots
Saute onions and garlic in olive oil.
Add tomatoes, celery, carrot and chicken stock or water and simmer about 1 hour.
Add beans, parsley and sweet basil and simmer 15 minutes.
Cook any kind of small macaroni separately.
Drain pasta.
Mix together with beans.
Add Parmesan or Romano cheese.
Good luck.
Heat the oil in a heavy pot over medium heat.
Cook the bacon until it is done, but not crisp.
Pour off all but about 6 tablespoons of the fat.
Add the garlic.
Cook, stirring, until golden.
Add the spinach and its cooking water, salt, pepper, oregano, ditalini, cannellini (undrained) and tomatoes.
Stir over low heat for 5 minutes.
Stir in the Romano cheese and serve. Minestra is a very thick soup, almost a stew.
owls and garnish with Pecorino-Romano cheese to serve.
Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
Smash garlic, olive oil, mint, and salt using mortar and pestle.
Pour vinegar and half of olive oil mixture over beans and toss well.
Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
Remove beans from refrigerator, top with fresh mint and serve.
br>Top with grated Pecorino Romano or Parmesan cheese (approximately 1
Saute garlic and sweet basil in olive oil.
Add tomatoes and water.
Add salt and pepper.
Cook for 20 minutes, then add chickpeas.
Cook for 1/2 hour.
Cook any kind of small macaroni separately.
Drain macaroni and add to soup mixture.
Serve with Romano or Parmesan cheese.
In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
Marinate at room temperature 2 hours.
Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
Transfer to a platter or serving bowl.
Cut ham into small pieces; dice celery, carrots, onion and zucchini.
Mash beans with fork until smooth.
In medium saucepot, heat oil.
Cook ham, celery, onion, carrots, zucchini, basil and pepper until vegetables are tender.
Stir in tomatoes, chicken broth, beans and 1 can water over high heat until boiling.
Reduce heat to low; cover and simmer 2 hours.
Add pasta.
Serve with Romano grated cheese.
Cut beans into 1 1/4 inch pieces.
Place in a saucepan and cover with water; bring to a boil.
Cook, uncovered, for 10 minutes or until crisp-tender.
Rinse with cold water and drain well.
In a large bowl, combine the beans and next 6 ingredients.
Sprinkle with Romano cheese and toss to coat.
rated parmesan and/or pecorino romano.
Saute onion in olive oil; cook until light brown,10 minutes.
Add paprika; stir; add salt and pepper; stir.
Add tomato paste (Recipe says to add tomato paste at end but it won't cook enough for me.).
Add beans; cook a minute; add water.
Simmer until beans are soft crisp; he says 1 hour but that may be too long. You may need to add water but don't add too much as the water must all be evaporated at end.
n tomato paste.
Add bean puree, remaining beans, broth, and
Mix beans, onion and parsley together in a large mixing bowl.
In a separate bowl mix together oil, vinegar, salt and pepper. Add to bean mixture and mix.
Refrigerate until ready to serve. Enjoy!