Haricots Verts and Fresh Shell Bean Ragoût

Name: Haricots Verts and Fresh Shell Bean Ragoût
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

January 24, 2012

I like to use a variety of shell beans for this dish. Because of their different sizes and shapes, cook each type of bean separately, dividing the other ingredients as necessary. You may need a little more oil if you have many varieties of beans. The starchy liquid from cooking the beans is delicious in the ragoût.

Recipe notes

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