Romano Beans with Olive Oil Recipe (Zeytinyağlı Barbunya Tarifi)

Romano Beans with Olive Oil

This recipe of romano beans is made both as an appetizer and main course. I cook this dish when I come from work hungry as it is very easy to cook. I prepare romano beans in small bags and put them in deep freezer in Summer, so in Winter I always have them almost ready.

Romano beans are rich in proteins, calcium, vitamins A, C and help our metabolism work, so I often cook this unique taste.

Zeytinyagli Barbunya


  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 potato, diced
  • 1 carrot, diced
  • ½ kg romano beans
  • 1 tomato, chopped
  • ½ lemon
  • 1 teaspoon cumin
  • Salt
  • ½ cup olive oil
  • 1 cup water

Saute onion and pepper with olive oil in a pot until they get golden. Add tomato and stir. As soon as it gets like paste, add romano beans and water. Boil it until beans are about to tender (about 20 minutes). Then add potato, carrot, salt, cumin and lemon juice. Stir it again and put the lid on the pot. Cook it until the vegetables get tender (about 15 minutes).
Serve it hot or cold.
You can squeeze lemon on it while eating.

Note: If you want to feel the taste of olive oil more, put the half of the oil aside and add it in your meal after it is done.


  1. says

    Great idea freezing the beans for later use! I’ll try your recipe next time I can get my hands on some good, fresh beans. It looks delicious!

  2. Barb says

    How do you freeze the beans? Do you just shell them and freeze them, or do you have to prepare them in some other way before putting them in the freezer?

  3. abimmm says

    romano degilde pinto bean olarak biliyorum ben barbunya fasulyesini,tesekkurler

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