Baked Romano beans are a flavorful side showcasing buttery, soft, flat beans in a creamy, garlicky sauce. This 30-minute velvety side pairs well with just about anything. Shall we?
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Background
Romano beans (boranija or mahune), also known as Italian flat beans, are versatile and tasty vegetables often used in Mediterranean and Balkan cuisines. (Remember the delicious Romano bean stew?)
These beans are lush, long, wide, velvety, and soft. They have a unique, tender texture, and mild, buttery flavor. And our baked Romano beans casserole brings these flavors out in the best way!
This aromatic, savory side is perfectly balanced between luxurious and light. It pairs well with most main courses, from roasted meats to salads! The best part? It's 30 minutes from start to finish!
Why You'll Love This Recipe
Indulgent, Restaurant-worthy Side! A quick, simple way to elevate a humble bean into a side you'd get at a high-scale restaurant.
Simple and Fast! Perfectly easy to make, but packed with flavors using staples you have in your pantry.
Beautiful Pairing! There is almost nothing that this baked Roman bean casserole doesn't go well with. We dare you to try and find something!
Ingredients
You’ll need these ingredients to make baked Romano beans.
- Romano beans
- Butter
- Salt
- Garlic
- Sour Cream
- Heavy Cream
Instructions
Let’s get cooking! Follow these simple steps to make baked Romano beans:
- Step 1. Boil Romano beans in salt water until tender. Strain. Heat oven.
- Step 2. Combine garlic, heavy cream, and sour cream. Mix well.
- Step 3. Grease pan with butter.
- Step 4. Add beans. Top with cream mix. Mix well until integrated.
- Step 5. (Not pictured) Bake for 20-25 minutes.
Variations of the Dish
- Flavors galore! For a dash of heat, add a sprinkle of hot paprika on top. Alternatively, grate some Parm or feta for a tangy feel.
- Crispy! Let them stay in the oven a few minutes more for the extra crunch on top. You can even sprinkle a few breadcrumbs.
- Lighter Fare! Substitute heavy cream with Greek yogurt for a lighter version.
Handling
Here's how to serve, and keep baked Romano beans.
- Serve. Serve warm, as a side, with a slice of bread.
- Store. Store in an airtight container in the fridge for up to 2 days.
- Reheat. Reheat using your preferred method. Add a splash of water if needed.
- Freeze. Freeze blanched Romano beans right after straining, but before adding any other ingredients. Place in a freezer bag for up to 1 month. When ready to use, thaw, and continue the steps.
Recipe FAQs
Romano beans taste best either in a stew, or when cooked in salted water, and then baked, like in today's recipe.
To clean Romano beans, first remove leaves, branches, and debris from your batch. Proceed to cut off about an inch from the ends, and discard. Finally, cut the remaining beans in half, or quarters.
To wash, soak in a mix of water and baking soda for 10 minutes, then rinse with regular water.
Romano beans are extremely versatile. They taste great in almost any variation, except raw.
Romano beans go great in stews or casseroles. You can grill, blanch, cook, or bake them alone or with other ingredients.
Thoughts?
If you make today's baked Romano beans casserole and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Baked Romano Beans Casserole
Equipment
- 1 9-inch (23cm) baking pan or glass bakeware
Ingredients
- 1 pound Romano beans cut ends off and discard, and then cut pods into 2-3 inch pieces; look for them early in the season, before thick strings develop
- 3 teaspoons salt divided
- 2 tablespoons butter diced
- 2 garlic cloves peeled, minced
- 1.3 cups sour cream
- 1.3 cups heavy cream
Instructions
- In a large pot combine 4-5 cups (1 liter) of water, Romano beans, and 2 teaspoons of salt. Bring to a boil. Lower to medium and cook for 10-15 minutes, or until Romano beans are fork-tender. Strain.
- Heat oven to 485°F (250°C).
- In a bowl, combine the remaining salt, garlic, sour cream, and heavy cream. Mix well until completely integrated.
- In a baking pan (or glass bakeware), add butter, and top with Romano beans. Add the cream mixture and mix well until completely integrated.
- Bake for 20 to 30 minutes. Cover with foil if necessary.
- Serve warm, as a side, with a slice of bread. Store in an airtight container in the fridge for up to 2 days.Reheat using your preferred method. Add a splash of water if needed.Freeze blanched Romano beans right after straining, but before adding any other ingredients. Place in a freezer bag for up to 1 month. When ready to use, thaw, and continue the steps.
Video
Notes
- Notes
Marwah says
Hi Aida! It's been a while I know! I have wanted to make this recipe since you first posted it but I was never able to find fresh or even frozen Romano beans down here in Southern California. Over the weekend, I happened to stop by an international food market that I would never otherwise have gone to as it was an entirely different part of town about 45 minutes away that I only happened to be in because I was taking my daughter to a birthday party. And I found fresh Romano beans! So I made this recipe and it was amazing. It was so easy and so delicious. And now that I have some more beans, I'm going to try Boranija. I just need to find some veal...
Aida says
Marwah,
Hi! Glad you are doing well, and that these turned out well for you. Our mom makes them quite a lot and we love it. And yes, it's definitely time for some boranija. 🙂
Stay well,
A.
Gourmet says
Odlično.
Aida says
Hvala!