Haricots Verts and Fresh Shell Bean Ragoût

Preparation

1. To cook fresh shell beans

   Step 1

   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. Sauté 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 it’s done.) Remove from the heat, and cool the beans in the cooking liquid.

2. To make the ragoût

   Step 2

   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.

   Step 3

   Drain the shell beans, reserving their cooking liquid.

   Step 4

   Heat a large sauté 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 ragoût. Taste for seasoning, and cook a few minutes, until the beans are hot. Toss in the basil and chopped parsley at the last minute.