These flat, bright-green beans, called taccole elsewhere in Italy and often Romano beans in the US, are known for their satisfying snap and subtle sweetness. Traditionally, they’re cooked slowly in tomato sauce until tender and kind of gray TBH, served warm or at room temperature, and drizzled generously with extra-virgin olive oil. Romans savor this simple dish as a contorno (side dish), and it’s equally satisfying spooned over crusty bread to soak up every last drop of sauce.