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.

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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.

servings

Serves:

6 people

breadboard

Time to Prepare:

35 people

hour glass

Time to cook or cure:

20 min

Skill

skill:

oven 

servings

Serves:

6 people

breadboard

Time to Prepare:

35 min

hour glass

Time to cook or cure:

20 min

Skill

Skills:

sauce making, oven use

Cooking gear

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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