Slow cooking the Romano beans brings out the sweetness of the bean and leaves them meltingly tender without getting that furry feeling that over cooking these beans in water can yield. The scallions add the bass line to this dish, and the sweetness of the fennel adds top end. Once this dish gets going, resist the urge to stir it, or even open it, for at least 30 minutes.
INGREDIENTS:
1 bulb fennel, stalks and fronds removed, halved and cored, cut into 1/8th inch slivers (Optional-Reserve 1 tablespoon fennel frond, chopped) 8 scallions, white and pale greens parts, sliced diagonally 1/8th inch 4 tablespoons scallion tops, sliced very thinly -Optional 1 clove garlic, minced ½ teaspoon fennel seeds 1 pound Romano beans, ends removed, cut into 1½ inch pieces Olive oil as needed 1/3rd cup water 2 tablespoons pastis*-optional Salt and pepper to tasteMETHOD:
Heat a 3-4 quart pan with a tight fitting lid over medium-high heat. Film the bottom well with oil. When the oil is just shivering, add the fennel and stir to coat. Sauté a few minutes until it starts to break down and soften, but not color. Add the scallions and reduce heat to medium. Cook, stirring occasionally until ingredients are tender.
Add the fennel seeds to the pan and sauté until fragrant.
Add the garlic to the pan and cook gently until fragrant.
Add the beans to the pot and stir to spread the aromatics around and coat the beans.
Add the water to the pan, along with the pastis if you are using it, and cover with the lid.
As soon as the liquid starts to steam, lower the heat as low as you can. Cook, unmolested, for 30 minutes. After 30 minutes, check to see that there is still liquid in the pan. If it seems in danger of drying out, add a little more liquid to the pot and put the lid back on. Continue cooking.
Cook until the beans are meltingly tender, but remain intact when you use a fork to stab one. This should take around an hour total.
When beans are ready, season with salt and pepper and scatter with some of the chopped fennel fronds and/or scallion tops if you wish, and serve.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
