Texaskitty, there are different types of Romanos (or, I consider the flat-podded Italian type beans to be "Romanos") -- and yes, some are quite fibrous! (they definitely don't soften as they get older...) I grow an old heirloom variety called "Blue Peter" aka "African Blue," which I love for their "beany" flavor, purple color (which changes to green when cooked), and vigorous growth (the vines get about 12 feet long even here in the north; I grow them on an 8-foot trellis). And they are as tender as any other bean I've ever grown.
