What are Romano beans?

Romano beans are a form of flat cracks that originated in Italy. Many Italians cook with these beans when they are in the summer months, and are also grown in other regions of the world. Special food markets and farmers' markets sometimes wear them in summer and can also be grown at home, provided you live in an area with Mediterranean climate. They are considered mature when they make a sharp "snap" if they are broken in half and have a very mild taste and tender texture. These beans are often stewed with other summer vegetables and eaten as a side dish and can also be added to soups, stews, fries and assortment of other meals. You can also hear these legumes referred to as Italian flat beans or Italian Snap Beans, but do not confuse them with FAVA beans, which are sometimes referred to as "Italian wide beans".

These cracks are comparable, rather than rounded, as could be expected. In order to use the Romano beans, the chefs must divert or crop the ends and rinsingsnout pods to remove any dirt from the field. These beans can be easily cooked to keep their crispy texture or cooked until they are extremely tender. Excessive cooking, however, causes the beans to turn into taste without taste, so the chefs were to take care of in preparation in steamed and other long -term dishes.

6 When choosing a Romano bean on the market, chefs should look for sharp specimens with even color and without soft spots or mold features. Clicking, heartless beans should be prevented and beans should be stored in paper bags and used for best results within a few days. These legumes can also be loaded.

For growing Romano beans, gardeners should get seeds from a garden shop or friend and start it at the end of spring. Once the seedlings are settled, they can be planted outside after the last chance on Frost in a warm place. Romano Fazole are climbingI, so they will need chains or grid grids and appreciate the middle -level irrigation that keeps the soil moist but not wet.