Bevy Of Beans And Basil Recipe

Name: Bevy Of Beans And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen; (soybeans; 3/4 pound in pods); 3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces; 1/2 pound green or wax beans, trimmed and halved crosswise; 1/4 cup packed basil leaves; 2 garlic cloves, finely chopped; 3 tablespoons extra-virgin olive oil; 3 tablespoons water; 1 1/2 teaspoons grated lemon; ; 2 1/2 teaspoons fresh lemon juice, or to taste

Servings: persons

1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen
(soybeans; 3/4 pound in pods)
3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces
1/2 pound green or wax beans, trimmed and halved crosswise
1/4 cup packed basil leaves
2 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons water
1 1/2 teaspoons grated lemon
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2 1/2 teaspoons fresh lemon juice, or to taste

1
Blanch fava beans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop cooking. Transfer favas with slotted spoon to a small bowl.
2
Cook Romano beans in same pot of boiling water, stirring occasionally, until just tender, about 5 minutes, then transfer to ice bath to stop cooking. Drain well and transfer to a bowl.
3
Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Add to Romano beans.
4
Gently peel skins from fava beans (it's not necessary to peel
5
, if using), then add to other beans.
6
Cut basil into very thin shreds.
7
Cook garlic in oil with a rounded 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add beans, water, and zest and cook, stirring occasionally, until heated through. Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat. Season with salt and additional lemon juice if desired. Serve beans warm or at room temperature.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen, (soybeans; 3/4 pound in pods), 3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces, 1/2 pound green or wax beans, trimmed and halved crosswise, and more.

Yes, Bevy Of Beans And Basil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bevy Of Beans And Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions