A delightful medley of fresh shell beans and green beans, cooked with aromatic herbs and served with a drizzle of extra-virgin olive oil.
45 minutes
A delightful medley of fresh shell beans and green beans, cooked with aromatic herbs and served with a drizzle of extra-virgin olive oil.
Fresh Shell Beans, such as cranberry, cannellini, or flageolet
0 lb
0 lb
tablespoons
Onion, diced
each
Garlic Clove, peeled and chopped
each
Savory, chopped
teaspoons
Marjoram, chopped
teaspoons
Flat Leaf Parsley, chopped
teaspoons
to taste
to taste
for drizzling
1. Cook Shell Beans
Fill a pot with water, add a generous pinch of salt, and bring it to a boil. Add the shell beans and let them cook until they are creamy and tender, which usually takes about 15 minutes. Begin checking them at this point to avoid overcooking.
2. Prepare Green Beans
Snap off the stem ends of the green beans, and if you prefer, remove the tails. Cut the beans into 1-inch pieces. In another pot of salted boiling water, cook the green beans until they are tender and bright green, which should take just a few minutes. Once done, spread them out on a baking sheet or plate to cool.
3. Cook Onions and Garlic
Heat the olive oil in a heavy-bottomed pan over medium heat. Add the diced onion and cook until it becomes translucent, which should take about 10 minutes. Add the chopped garlic, savory, marjoram, parsley, a pinch of salt, and some fresh-ground black pepper. Let this mixture cook for another 4 minutes, allowing the flavors to meld together.
4. Combine Beans and Cook
When the shell beans are tender, drain them but reserve ¾ cup of the cooking liquid. Stir the shell beans and the reserved liquid into the pan with the onions. Bringing the mixture to a boil will help combine the flavors and add moisture to the ragout. Once boiling, add the green beans and stir everything together.
5. Finish and Serve
Turn down the heat and let the mixture cook just long enough to warm the green beans through, about a minute or so. Taste the ragout and adjust the salt if necessary. Serve the dish with a drizzle of extra-virgin olive oil for a final touch of flavor.
Swap out the beans for chickpeas and add diced tomatoes, olives, and capers. Use Mediterranean herbs like oregano and thyme, and finish with a squeeze of lemon juice and a drizzle of good quality olive oil.
Combine black beans with corn, green chiles, and diced tomatoes. Season with a blend of chili powder, cumin, and coriander. Serve with a dollop of sour cream and chopped cilantro.
Incorporate cannellini beans, Italian herbs like basil and oregano, and possibly some pancetta or Italian sausage. Add a splash of red wine for depth of flavor and serve with grated Parmesan on top.
Add chunks of chicken, beef, pork, or even fish to the ragout to infuse it with animal protein. If you're using raw meat, brown it first before adding the beans and vegetables. For fish, add it towards the end of the cooking process to avoid overcooking.
Create a chili by using kidney beans, black beans, and pinto beans. Include chili powder, cumin, and smoked paprika. You can also introduce diced bell peppers and corn for additional texture and sweetness.
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