Those big fat beans called Romanos are best cooked low and slow--and you want them to be really cooked--not at all crisp. It's so easy!
- Romano beans, stem ends cut off
- Olive oil
- Garlic, sliced, minced or pressed
- Salt and pepper
In a nice heavy pot, pour a little olive oil, add the garlic and the beans. Cook over low heat for about an hour, stirring and checking every 20 minutes. If the heat is just right, you won't have to add any water. Season with salt and pepper, as you like it.