1/4 cup [60 ml] Greek-style yogurt
Juice of 1 lime
3 Tbsp extra-virgin olive oil
Freshly ground black pepper
1/2 yellow onion, minced
3 cloves garlic, minced
2 tsp ground black lime, plus more for sprinkling (or use lime juice)
1 tsp coriander seeds toasted and ground
1 tsp fennel seeds, toasted and ground
2 cups Pomodoro Sauce
1 cup Vegetable Stock or Chicken Stock, plus more as needed
1 lb [455 g] romano beans, stem end trimmed
2 Tbsp red wine vinegar
1/4 cup [7 g] mint leaves
In a small bowl, combine the yogurt, lime juice, and 2 Tbsp of the olive oil. Add water, 1 tsp at a time, so the mixture is thick but pourable. Season with salt and pepper. Set aside.
In a deep, heavy-bottomed pot over medium-high heat, warm the remaining 1 Tbsp olive oil until hot but not smoking. Add the onion and garlic and cook until just starting to brown, 2 to 3 minutes. Add the black lime, coriander seeds, and fennel seeds and cook until fragrant, 1 minute.
Add the pomodoro sauce and stock and bring to a simmer. Stir in the romano beans, coating with the sauce, and bring back to a simmer. Season with salt, turn the heat to medium-low, and cook at a slow, steady simmer until the beans soften and darken in color, 15 to 20 minutes. If needed, add more stock, 1 Tbsp at a time, to keep the pan from drying out.
Remove from the heat and add the vinegar. Taste for seasoning, adding more salt if desired.
Transfer to a serving platter and drizzle with the lime yogurt. Scatter the mint leaves over all, sprinkle with a bit more ground black lime, and serve warm or at room temperature.