Ingredients
2 Tbsp olive oil (plus a splash more if needed)
2 Tbsp harissa paste (or chili paste)
4 garlic cloves, smashed
1 large ripe tomato, quartered
Kosher salt + freshly ground black pepper
1/4 cup dry white wine
1 1/2 lb Romano beans
1 cup tender mixed herbs (parsley, cilantro, dill, and/or mint)
1/2 cup finely chopped scallions
2 Tbsp finely grated lemon zest
How to make it
Build the base. Warm the olive oil in a medium pot over medium heat. Stir in the harissa and smashed garlic and cook for a couple minutes, until it smells amazing and starts to darken a little.
Tomato + wine moment. Add the tomato pieces, season with salt and pepper, and cook until the tomato softens and turns saucy. Pour in the white wine and let it simmer until it reduces by about half.
Braise the beans. Toss in the beans and stir so they get coated in the spicy tomato sauce. Taste and re-season with salt/pepper. Turn the heat down to medium-low, cover, and let the beans cook without fussing too much—about 15–20 minutes.
Finish until tender (not mushy). Keep cooking, covered, until the beans are softened but still have a little bite, another 10–15 minutes.
Make it bright. Right before serving, shower the beans with the herbs, scallions, and lemon zest.
Make-ahead
These keep great for up to 2 days in the fridge. Rewarm gently on the stove before serving.
Adapted from Nothing Fancy by Alison Roman