Our romano beans appeared to be caught in some kind of vegetable purgatory from May through September—beautiful, bushy green leaves, prolific flowers, no beans. Nary a one for months and months.
And then suddenly the beanpoles were bristling with flat green pods. We’ll freeze and dry them right and left. We’re already pickling them.
Pickled romano beans with herbs and citrus are like a suaver, velvet-ier dilly bean. They have the same crisp snap, but their larger interior bean adds an interesting softer element. Their mellow, round grassiness needs only a little gilding to become some of our favorite pickles; they’re perfect with a sandwich, in a Bloody Mary, as a random middle-of-the-night-standing-in-front-of-the-fridge snack.