Let's venture to the side not prepared often enough - velvety, baked Romano beans. Lush, wide and flat beans quartered and softened, then baked with heavy cream-plus-garlic topping.  Striking. 

Baked Romano Beans

  • Author: Balkan Lunch Box
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Category: Side Dish



  • 16 ounces Romano beans (ends cut off, pods cut into 23 inch pieces)
  • 4 tablespoons salt
  • 2 tablespoons butter (diced)
  • 2 garlic cloves (peeled, minced)
  • 11 ounces sour cream
  • 11 ounces heavy cream


  1. In a large pot bring Romano beans and 2 tablespoons salt to a boil on high in 4-6 cups of water. Lower to medium and cook 10 to 15 minutes, or until tender. Strain. Heat oven to 485°F.
  2. Put butter in a glass bakeware or a pan (approximately 9 inch in diameter), and evenly cover with Romano beans. Top with 2 tablespoons of salt and garlic. Mix until integrated.
  3. Add sour cream and heavy cream to beans. Mix until integrated.
  4. Bake for 20 to 25 minutes. Cover with foil if necessary.
  5. Serve warm.


Baking time will greatly depend on the type of Romano beans you get. The greener kind take a little bit longer, while the yellow kind may take 15-20 minutes. Use your own judgement. Cover with foil when/ if necessary.

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