Romano beans (in pod, not necessarily a bad or good idea. A bit stringy.) lost the brightest of their spots to be cooked the afternoon of the day they were picked. They were drizzled with olive oil, balsamic vinegar, cracked white pepper and 3 year old cheddar, topped with tomatoes, beside olive bread and a barebones nested noodle to be sprinkled with cheese.
I’ve never had fresh romano bean before.