Charred Romano Beans With A Vegan Bagna Cauda Sauce

I was inspired to make this dish after trying something similar at a local restaurant. Bagna Cauda, which translates to “hot bath,” is a traditional Italian dipping sauce typically made with garlic, anchovies, olive oil, and butter. It is rich and savory and is usually served as a dip for vegetables, bread, or boiled potatoes. This recipe features a plant-based version of the sauce. I’m using romano beans, but you could also use green beans or snap peas if you can’t find them at your local market. Romano beans, also known as Italian flat beans, have a similar flavor to green beans but are broader, flatter, and have a heartier texture. 

Charred Romano Beans with Vegan Bagna Cauda Sauce

Course Side Dish
Servings 4 people
Print Recipe


  • 2 tablespoons yellow miso paste
  • 4 to 5 teaspoons olive oil, divided
  • 1 pound romano beans, trimmed and chopped 1-inch pieces
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes, optional
  • zest of one lemon
  • 1 to 2 tablespoons fresh lemon juice
  • additional salt and pepper to taste


  • In a small bowl, combine 2 tablespoons of miso paste with 2 tablespoons of warm water and set aside.
  • Warm about 2 teaspoons of olive oil on medium-high heat in a cast-iron skillet.
  • Add the Romano beans and allow them to char, tossing occasionally for 5 to 10 minutes.
  • While the beans are cooking, warm 1-2 teaspoons of olive oil in a separate small pan. Add the minced garlic and 1/2 a teaspoon of red pepper flakes. Warm for 2-3 minutes, being careful not to burn the garlic.
  • Add the miso paste mixture and stir to combine.
  • Remove the sauce from the heat and add the lemon zest and 1 to 2 tablespoons of lemon juice.
  • Pour the sauce over the charred romano beans and toss to combine.
  • Season with additional salt and pepper to taste.


If you’d like to learn more about romano beans and see how I make this recipe, check out the video below.