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braised romano beans
- 1/2 cup extra virgin olive oil
- 1/2 cup minced celery
- 1/2 cup minced carrot
- 1 cup minced red onion
- 1 clove garlic, crushed
- 2 sprigs fresh rosemary
- 1 teaspoon tomato paste
- 1 cup peeled, crushed ripe tomatoes, preferably plum tomatoes, with their juices
- Salt and freshly ground black pepper
- 1 1/2 pounds romano beans (flat green beans), ends trimmed (or fresh cranberry beans in their shells).
Directions:View on Smitten Kitchen
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