Greek-Style Long Cooked Romano Beans
June 30, 2026
In this Recipe
Ingredients
Extra-Virgin Olive Oil ½ cup
Tomato Sauce, Passata, or Chopped Large Meaty Tomatoes 1 cup tomato sauce or passata or 2 large tomatoes, chopped
Water 1½ cups
Sugar (Optional) 1 teaspoon
Salt 1 tablespoon
Yellow or Red Onion, Peeled and Minced 1
Romano Beans 1½ pounds
Steps
- Wash and trim the tops of the beans. If Romanos are not available use long beans and cut them into 5” lengths. If the Romanos are super long, cut them in half if you want. I kind of love how floppy they are when whole.
- In a large bowl, mix the oil, tomato sauce, water, sugar and salt. Add the onions and the beans and mix with your hands.
- Place the seasoned beans into a heavy pot like a dutch oven. Bring to a boil.
- Place a sheet of parchment paper directly on the beans then cover the pot. Reduce the heat so the liquid simmers and beans cook slowly. Cook until the beans have completely collapsed, approximately 1 hour. Occasionally lift the pot lid and the parchment off the beans (carefully) and stir ingredients. Add a bit more water, if necessary, to prevent burning.
- You want the beans, the oil and the tomato to completely marry. At the end of the cooking time, you will have a pot of silky tender beans coated with a thickened sauce. Serve cold or at room temperature with Greek yogurt or feta on the side and some good bread.
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