Romano Beans with Tomatoes (Fagioli a Corallo in Umido)

In Italian, fagioli usually refers to beans removed from a pod, such as white cannellini beans, while fagiolini have an edible pod, such as green beans. Yet it seems to bother no one that the long, flat, completely edible romano beans used in this recipe go by both names, fagioli a corallo and fagiolini a corallo, with a slight preference for the former in the markets of Rome. Nor does anyone explain the corallo, which means "coral," though it may reflect the fact that the beans turn reddish when left to dry on the plant.
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Customer Reviews for Romano Beans with Tomatoes (Fagioli a Corallo in Umido)
Review 1 for Romano Beans with Tomatoes (Fagioli a Corallo in Umido)
4 out of 5
4 out of 5
Sterling
Atlanta, GA
September 4, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Fresh and different
September 4, 2011
A nice change from just plain green beans, plus I had tomatoes from my garden to use. I did not use the chilie pepper, but that's just because I don't care for heat.