Fresh Shell Bean and Green Bean Ragout

1. Cook Fresh Shell Beans

Begin by cooking 1 pound of fresh shell beans in a pot of salted water. After 15 minutes, check the beans for creaminess and tenderness to ensure they are ready.

2. Prepare and Cook Green Beans

Trim the ends of ¾ pound of green beans. Cook the green beans in salted water until they are tender to the bite, then set them aside.

3. Sauté Onion and Herbs

Heat 2 tablespoons of olive oil in a heavy-bottomed pan. Add a diced onion and cook for about 10 minutes until translucent. Then add 2 chopped garlic cloves and 2 teaspoons of herbs, seasoning with salt and freshly ground black pepper, and cook for another 4 minutes.

4. Combine Beans and Onion Mixture

Add the cooked shell beans and some of their reserved cooking liquid to the onion and herb mixture. Bring to a gentle boil.

5. Finish the Ragout

Add the cooked green beans to the pan, warming them through. Season with salt to taste and finish with a drizzle of extra-virgin olive oil before serving.