Our products:

Exotic Romano beans mixture
Time of preparation: 30 minutes
Ingredients:
1 Tablespoon of sea salt for water.
565g of romano beans cut in 5cm.
2 tablespoons of extra virgin olive oil.
3 Shallots, peeled and cut in thin slices.
¼ cup of mountain spring water.
1 ½ tablespoon unsalted butter.
1 bunch of scallions.
¾ teaspoons of sea salt.
Freshly ground pepper.

Instructions

Fill large bowl with ice water, reserve on the side. Boil 5.5 quarts of water; add salt and romano beans, boil until romano beans are tender yet crunchy. Drain romano beans and pour in ice water until are cool. Drain and dry with paper towel, set aside. Heat skillet at medium heat, add olive oil and shallots. Sauté for two minutes until shallot are soft and gold color. Add the romano beans and water for a minute until romano beans are warm, add the butter, scallions, salt and peppers and stir until butter is melted. Remove from heat, place in clean dish and serve immediately.

Romano beans and tomato stew
Ingredients:
3 Tablespoons of extra virgin olive oil.
1 diced red onion.
Salt.
2 garlic cloves, minced.
700g Romano beans, (5 cm length).
1 cup of peeled tomate in chunks.
¼ cup fresh dill.
Feta cheese.

Instructions

In a skillet heat 2 tablespoons of olive oil, add onions. Sauté onion, stir until tender, approximate for 8 minutes. Add garlic and cook, stir constantly for a minute. Add the romano beans, tomatoes and dill. Add ½ cup of water, bring to a boil and add salt and pepper. Cover skillet with lid until romano beans are tender, approximate for 20 minutes. Serve hot or warn as desired, sprinkle with feta cheese.

Natural awakening
Ingredients:
½ cup of extra virgin olive oil.
½ cup chopped celery.
½ cup chopped carrots.
1 cup chopped red onion.
1 glove, minced.
2 Bunches of fresh rosemary.
1 teaspoon of tomato paste.
1 cup of peeled and blended tomatoes, with juice.
Salt and pepper.
680g Romano beans.

Instructions

Heat Olive oil in deep skillet. Add celery, carrots and onions, cook in medium heat. Stir constantly until vegetables are golden, approximate 25 minutes. Add garlic and rosemary, cook for a few minutes, stir in tomato paste, bring to a boil. Season with salt and pepper, cook until all ingredients are well combined, approximate 5 minutes. Add the Romano beans, layered the same way in skillet over previous mixture, pour ½ cup of water and boil and add salt if needed, reduce heat. Cook partially covered, stir occasionally until romano beans are tender, approximate 40 minutes. Serve while still warm.

Ejotes Verdes con Almendras
Ingredientes
500 gramos de ejote sin tallo
2 cucharadas de mantequilla
2 cucharadas de almendra
1/2 cucharada de sal
1/4 de cucharada de nuez moscada

Preparación

Coloque a hervir una olla grande con agua. Cocine los ejotes por 5 minutos y cuele.
En un sartén grande derrita la mantequilla y agregue las almendras. Cocine por 1 minuto.
Agregue los ejotes, la sal y la nuez moscada y cocine por 1 minuto más.