A tasty Italian rendition of the Baked Beans we enjoy in New England, but taking a fraction of the time to prepare. Although the Native Americans used corn as a support for the common bean, in Italy the Romano bean was used in their version of the Three Sisters.
This fiberrich bean is most often found in Minestrone soups, Fagioli dishes, and poultry cooked in the style of “all’uccelletto.” It is one of the few hearty bean varieties that pair perfectly with pungent and bold Mediterranean spices, such as listed below.