Romano Beans and Tomatoes with Salmon
A hearty dish featuring the deep flavours of slow-cooked tomato sauce, perfect warm or cold. It's packed with tomatoes, potatoes, and romano beans, finished with a generous drizzle of extra virgin olive oil. I’ve added mixed grain quinoa and pan-seared salmon for extra nutritional value, but you can keep it vegan by skipping the salmon.
Ingredients 13
2 red potatoes (white potatoes), quartered
3 ripe tomatoes, quartered
400 g cherry tomatoes, optional, of various sizes
1⁄4 cup quinoa, rinsed
400 g romano beans, ends trimmed
400 g diced tomatoes, 1 can
2 garlic cloves, large, thinly sliced
1 brown onion, finely diced
1⁄2 tsp ground nutmeg
extra virgin olive oil, for cooking and drizzling
1 salmon fillet, medium-sized, skinned, optional
black pepper, to taste
salt, to taste
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Method 11
Prepare The Quinoa
Prepare your by cooking it as per packet instructions. Allow them to drain entirely from water and rest aside.
Braise The Beans With Tomatoes
Place a wide pot on medium heat, then add a splash of olive oil, the and and fry until lightly golden.
Add your quartered to the pot and toss through. Allow them to cook until and are fragrant.
Add your and (whole). Season well with salt and pepper and cook the romano beans and for 2-3 minutes, mix them together as they cook.
Add the can of and and mix through. Season again to taste.
Now we want to add the and ensure they are sitting in tomato sauce.
Close the pot with a lid. Allow it to simmer in the sauce for 30-40 minutes on low-medium heat until the beans are no longer a vibrant green and softened. Check on them occasionally and stir through.
Prepare The Salmon
Cut the into thick, thumb size pieces and then place them into a small bowl with a drizzle of extra virgin olive oil and salt.
Heat a frying pan & add the olive oil coated to the pan and allow to cook for about 1 minute per side (or until cooked). Remove them from the heat and let them rest on a plate.
Once your potatoes and beans are cooked through, take them off the heat. Mix through and allow it to cool for 10 minutes.
Serve in a large flat plate with a generous drizzle of extra virgin olive oil. Add your pieces on top and enjoy!
Estelle Rose Rehayem's tips
If you can't find flat or romano beans at your local supermarket, try green beans instead. Frozen beans don't make this dish less tasty! Alternatively, you can use frozen green beans or baby beans.
If using frozen green beans that are already cooked, you won't have to cook for very long. So check on the sauce occasionally and take off heat once the flavours meld together.
Helpful tips
Can I use different types of fish besides salmon in this dish?
Is there a way to make this dish spicier?
How can I ensure my potatoes are tender?
What should I do if my sauce is too thick or too thin?
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Notes
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