Today, a simple basket of gray-green Romano beans caught my eye at the farmers market and made me smile. Memories. Mama Rita Ferro, an amazing Italian home chef, introduced me to them several years ago when she taught me how to make her Torta di rizo con fagioli (rice and green bean torta) and patate fagioli (green beans and potatoes with pesto).

Always innovative and frugal, Mama Rita believes in using every scrap of food to create tasty and nutritious meals for her family. Stale bread becomes fresh breadcrumbs. Leftover rice or potatoes, combined with Romano beans and a few simple ingredients, becomes culinary magic. You’ll never hear, “leftovers again?” at her table.

Mama Rita demands the best-tasting ingredients for all her dishes. She gave me a few pointers for selecting these flat, stingless beans that are so plentiful and economical in the early fall. Measuring five to seven inches in length, Romanos are local fare for me, grown at nearby farms in Brentwood and Fremont, California. Always select beans with good color and texture that snap in half when broken. Reject those that are dull or have brown spots—especially at the ends. Avoid overly mature beans that show bulges on the inside, as they are tough and flavorless.

Now, let’s get cooking.

Torta di Rizo Con Fagioli (rice and green bean torta).
Mama Rita told me that I’d love this budget-friendly torta, but who knew it would become one of my family’s favorite meals. Leftovers? They never suspect—and I’ll never tell. This dish is sensational hot for dinner, warm for lunch or cold straight out of the refrigerator at midnight.

Patate Fagioli (green beans and potatoes with pesto)
Day-old steamed or boiled potatoes can be the most boring thing on the planet… unless you combine them with Romano beans and dress everything with pesto and olive oil. Top with a generous sprinkling of parmesan cheese and green onions and voila—a dish worthy of center stage at your table. Mama Rita often varies this with whatever she has on hand: halved cherry tomatoes thinly slice onions, even a can of drained Italian albacore tuna.

Both of these favorites are truly delicioso—and the very essence of creative, frugal cooking. Of course, Mama Rita’s secret ingredient in all that she cooks is love. No wonder she can make magic from leftover potatoes.

Print the recipes and how to’s for your convenience.

How To Make Torta de Rizo Con Fagioli (Rice and Green Bean Torta)

How To Make Patate Fagioli (Italian Green Beans and Potatoes with Pesto)