stewed Romano beans

Ingredients:

• 2 tbsp olive oil

• 1 shallot; minced

• 2 cups of cherry tomatoes; sliced in half

• 2 cloves of garlic; sliced

• 1 tsp kosher salt

• 1/2 tsp of pepper

• 1/2 tsp of smoked paprika

• 1 lb of Romano beans (also called Italian beans, flat beans, etc); tops and tails removed

• 4 tbsp of chicken broth

• Juice of 1/2 a lemon

In a Dutch Oven or cast iron skillet, heat up your olive oil over medium heat. Once hot, add in your shallots and sauté until glossy. Add in your cheery tomatoes and allow those to cook down until they start to burst.

Add in the sliced garlic and sauté again. Add in the salt, pepper, and paprika.

Add in the Romano beans and mix everything together. Deglaze the pan with the chicken broth and bring the heat down to a simmer. Simmer for about 10 minutes or until the beans start to soften. You don’t want them to be too soft that they are breaking down, but you want them to be fork tender.

Squeeze with lemon and serve warm.