Step 1

In a wide saucepan, heat 1 to 2-inches of water to boil and add a large pinch of salt.

Step 2

Add trimmed beans and blanch 3 or 4 minutes, until crisp-tender. Drain.

Step 3

Meanwhile, cook bacon in a large skillet over medium heat until nearly crisp. Add shallots; cook and stir until shallots have softened. Drain all but one tablespoon of fat.

Step 4

Add Romano beans to skillet with bacon and shallots; cook and stir until combined. Season to taste with salt and freshly ground black pepper. Serve.