This side vegetable might be super-simple to prepare, but it is absolutely delicious nonetheless. All that’s required is to make the tarragon butter and toss the blanched beans with it, and you end up with a side that’s superbly flavorful.
As a child I would make popcorn in an old cast iron pot and stick my ear as close as I could so that I wouldn’t miss any of the popping sounds. I remember those days with great fondness.
So it’s no surprise that I still make my popcorn in a pot (actually I use a wok!). Except I have a glass top now, which allows me to watch the popping as well as hear it… If only I’d had one of those when I was a child!
If you’ve never tasted Romano beans, you’re in for a treat!
These broad, flat pods are similar to green snapping beans – you eat the entire pod and cook them the same way. But Romano beans are even sweeter and more tender than the common green bean.