Fagioli Corallo al Pomodoro
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.
7 ingredients
Prep: 10 mins
Cook: 40 mins
Fagioli Corallo al Pomodoro
Ingredients (7)
Ingredients (7)
Instructions
Heat the olive oil (¼ cup), garlic (1 clove), onion (½), and a heavy pinch of salt in a large pan over low heat just until the garlic starts to take on color, about 5 minutes.
Add the Romano beans (1 lb) and cook for 3 minutes to infuse them with flavor.
Stir in the tomatoes (2 cups) and basil (3–4 leaves), season with salt, increase the heat to medium, and cook until the tomatoes begin to soften, about 10 minutes.
Continue cooking until the beans are very tender, 20 to 30 minutes, adding water as needed to keep the sauce loose and juicy.
Serve warm or at room temperature.
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