1 1/2 lbs romano beans, washed, ends trimmed and each cut into about 4 pieces
1/3 cup lardons or chopped bacon
2 tbsp butter
1 onion, sliced
1 red bell pepper, sliced
2 large Roma tomatoes, cut into large dice
1 tsp blue fenugreek
1 tsp coriander powder
1/2 -1 tsp piment d’espelette
1 capsule saffron
1 tsp salt
2 cloves garlic, sliced
1/2 cup walnuts
2 tbsp water
Scotch bonnet, seeded and sliced (optional)
Brown the lardons or chopped bacon. Drain on paper towels and set aside. Add and melt the butter in the skillet, then saute the onion and pepper until soft. Add the tomatoes, fenugreek, coriander, piment d’espelette, saffron and salt, then cook, stirring for 2 minutes. Add the beans and bacon, then continue to cook, stirring for 5 minutes.
Meanwhile, grind the garlic and walnuts together, forming a paste. Add the paste and water to the skillet and cook for 2-3 minutes more.
Sprinkle with parsley and scotch bonnet(if desired), then serve.