Spicy Romana Beans
Inspired by the classic moussaka, this vegetarian variant features tender Romano beans in place of meat. Infused with a rich tomato sauce and topped with a creamy béchamel, the dish offers a satisfying depth of flavor. It’s a hearty and wholesome alternative that brings a fresh twist to a beloved recipe.
Oven delight
The trick is to cut the beans nice and fine. This way they fit perfectly in a spoon full of this lasagna like dish.
Serves:
6 people
Time to Prepare:
35 people
Time to cook or cure:
20 min
skill:
oven
Serves:
6 people
Time to Prepare:
35 min
Time to cook or cure:
20 min
Skills:
sauce making, oven use
Ingredients
for the romana beans
- 300 g romano beans (french beans or string beans are also suitable)
- Olive oil for frying
- 1 large white onion, finely diced
- 2 cloves of garlic
- Pinch of salt
- Vegetable or chicken stock to cover
For the tomato sauce
- 3 large ripe tomatoes, softened in a saucepan
- 2-3 small piri piri chilis
- Pinch of salt
- 1 tbsp olive oil
- Optional: bay leaf (remove before blending)
For the bechamel
- 2 tbsp butter, room temperature
- 1 tsp salt
- Optional: pinch of nutmeg, pinch of white pepper
- 2 tbsp flour, plain or whole grain
- 200 ml full-fat milk (semi-skimmed is also acceptable)
- Pinch of salt
- Grated parmesan cheese for sprinkling on top once assembled
Useful guidelines
Pro tips: If your tomato sauce is overly watery, continue cooking until it thickens. You’ll want to achieve a non-watery consistency for the final dish.
Directions
Simply follow these steps:
Step 1 Wash and dry your beans. Then slice the beans into thin slivers diagonally. Chop your white onion and garlic finely.
Step 2 Place a deep sautéing pan on the stove and add some olive oil. Sauté your onions until they turn golden, adding the garlic halfway through.
Step 3 Introduce the beans to the pan and sprinkle some salt. Fry them for a minute or two before adding either vegetable or chicken stock. The stock should just cover the beans. Continue cooking the beans until they are tender but still retain a bite. There should be no stock remaining. The beans should be almost dry.
Step 4 Meanwhile, heat your tomatoes in a saucepan, incorporating the olive oil and salt. Once the tomatoes are cooked, blend them with the chilies using a hand blender (or use a traditional blender if you don’t have a hand blender). Set this mixture aside.
Step 5 Transfer the beans to an oven dish.
Step 6 It’s time to prepare your béchamel. In a saucepan, melt the butter over low heat. Then add in the spices and the flour. Stir continuously and thoroughly for about a minute. Gradually introduce the milk while stirring vigorously. Ensure the mixture remains on low to medium heat. Continue stirring until the mixture reaches a batter-like consistency. Taste and add more salt if necessary.
Step 7 To assemble the dish, pour the tomato sauce over the beans, ensuring it’s mixed well. Then pour the béchamel over this layer. Finish with a generous sprinkling of grated parmesan cheese. This dish should be baked for 15-20 minutes at 220 Celsius/428 Fahrenheit.
Storage
You can also store this dish overnight (ensure it’s covered) and finish cooking the next day at 200 Celsius/392 Fahrenheit for 30 minutes to heat thoroughly.
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