Ingredients
- 1/4 to 1/2 cup extra-virgin olive oil
- 1/4 cup finely diced onion
- 2 teaspoons minced garlic
- 1 tablespoon thyme leaves
- 3 cups fresh shell beans
- such as flageolets
- black beans
- black-eyed peas
- limas
- or cranberry beans
- 1/2 pound haricots verts
- stems removed
- tails left on
- 2 tablespoons finely diced shallot
- 2 tablespoons sliced opal basil
- 2 tablespoons chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper
Instructions
- For each type of bean, heat a small or medium saucepan over medium heat for 2 minutes.
- Swirl 2 tablespoons olive oil into each pan and divide the onion, garlic, and 2 teaspoons thyme between them.
- Saute over medium heat about 5 minutes, until the onion is translucent.
- Add the shell beans (again, cooking each variety separately), and cook a few minutes, stirring to coat them in the oil.
- Add salt and water to cover by 2 inches.
- Simmer 10 to 15 minutes, until the beans are just tender.
- (The cooking time will really depend on the beans.
- Taste one to see if its done.)
- Remove from the heat, and cool the beans in the cooking liquid.
- While the beans are cooking, blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
- Transfer the haricots verts to a baking sheet to cool.
- Drain the shell beans, reserving their cooking liquid.
- Heat a large saute pan over high heat for 1 minute.
- Swirl in 2 tablespoons olive oil, and add the haricots verts, diced shallot, and remaining 1 teaspoon thyme to the pan.
- Season with 1/4 teaspoon salt and some pepper.
- Cook 3 to 4 minutes, tossing to coat the haricots verts in the shallot mixture.
- Add the shell beans, and stir gently, being careful not to crush the beans.
- Add about 1/2 cup (or a little more if you like) shell bean liquid to moisten the ragout.
- Taste for seasoning, and cook a few minutes, until the beans are hot.
- Toss in the basil and chopped parsley at the last minute.
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