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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

5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Side Dish
Servings 6


  • 16 ounces Romano beans ends cut off, pods cut into 2-3 inch pieces
  • 4 tablespoons salt
  • 2 tablespoons butter diced
  • 2 garlic cloves peeled, minced
  • 11 ounces sour cream
  • 11 ounces heavy cream


  • 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.
  • 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.
  • Add sour cream and heavy cream to beans. Mix until integrated.
  • Bake for 20 to 25 minutes. Cover with foil if necessary.
  • 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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