Calabrese Romano Bean and Potato Ragu
Summer doesn't have to mean an end to warm cozy meals! This Calabrese-inspired romano bean and potato ragout is made with seasonal vegetables and familiar flavors - the ultimate feel-good food.
Yield: 6-8 servings
  • 1 lb romano beans or string beans
  • 24 oz fingerling potatoes
  • ½ cup Arbequina extra virgin olive oil, divided
  • 2 garlic cloves, thinly sliced
  • sea salt and freshly ground black pepper, to taste
  • 1 cup water
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 lb spinach, washed and dried
  • 28 oz canned whole tomatoes
  1. Cut each bean into three pieces, crosswise. Set aside. Cut the potatoes in half lengthwise and then cut crosswise into ¼-inch slices.
  2. Put the potatoes in a large pot and cover with cold water. Bring to a boil and then simmer for one minute. Drain.
  3. In a large pot, heat ¼ cup olive oil over medium heat. Add in the potatoes and saute until tender and starting to brown, about 10 minutes. Stir in the garlic and salt, to taste. Cook for a minute, then remove the potato mixture to a bowl and set aside.
  4. In the same pot, heat the remaining olive oil along with the water. Stir in the romano beans, red pepper flakes, and oregano. Cook until the beans are tender, about 10 minutes. Stir in the spinach and cook until wilted.
  5. Pour potatoes and the juice from the tomatoes into the pot, and then crush the whole tomatoes with your hand as you add them to the pot. Cook until tomatoes start to break down and mixture starts to thicken, about 10 minutes. Season to taste with salt and pepper, and then serve warm.
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at