Braised spiced Romano beans with yogurt & mint

Updated: Apr 25

A wonderful recipe that pops with flavor. I love the spices and tart Omani lemons in this recipe. This recipe needs dried Omani/Persian limes. If you cannot find, substitute 1 lemon, cut into fine circles with skin and rind. Alternatively, you can use Indian dried lemons, called Dhoop Limbu. Omani lemons are available at any Mediterranean store or on Amazon.

This is a wonderful side for any meal. For more recipes from this cookbook click here.


1/4 cup yogurt, Greek preferred

Juice of 1-2 limes

3 table spoons EVOO

Salt and pepper to taste

Mix all ingredients and set aside.

1/2 onion, minced

3 cloves garlic, minced

1 tablespoon flesh only of dried Pmani lime, or 1 lemon sliced thin with skin.

1/2 teaspoon ground coriander

1/2 teaspoon ground fennel seed

Tomato sauce (see recipe following)

1 lb Romao beans, chunked

2 teaspoons wine vinegar

1/2 cup mint, minced

Salt and pepper

In a pot add oil and sauté the onions and garlic and cook on medium till translucent. Do not brown.

Add dry spices and sauté for 1 minute, add the limes, tomato sauce and beans and bring to a simmer. Cook for 15 minutes or more till beans are tender and soft.

Add vinegar and mint and mix well turn off stove.

Serve with a bread, naan, pita. Top with feta cheese if desired.

Tomato (Pomodoro sauce)

2 cups peeled tomatoes from a can, or purée.

1 cup basil, minced

Salt and pepper to taste

1/4 cup oil, olive preferred.

Add all ingredients to a pot and simmer for 30 minutes. The end sauce will be just delicious.

Can also be used with pasta and grilled meat.

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