Fresh Shell Bean and Green Bean Ragout

1. 1

   Shell: 1 pound fresh shell beans (such as cranberry, cannellini, or flageolet)

2. 2

   Cook the beans in lightly salted boiling water until creamy and tender.

3. 3

   Start checking after 15 minutes.

4. 4

   When they are done, let the beans cool in their cooking liquid.

5. 5

   Meanwhile, snap off the stem ends, and pull off the tails if dry or tough, from: 3/4 pound green beans.

6. 6

   Cut into 1-inch bite-size pieces.

7. 7

   Cook until tender in salted boiling water, drain, and spread out on a baking sheet or plate to cool.

8. 8

   Heat in a heavy-bottomed pan over medium heat: 2 tablespoons olive oil.

9. 9

   Add: 1 onion, diced.

10. 10

    Cook until translucent, about 10 minutes, then add: 2 garlic cloves, peeled and chopped, 2 teaspoons chopped savory, marjoram, or parsley, Salt, Fresh-ground black pepper.

11. 11

    Cook for 4 minutes.

12. 12

    Drain the shell beans, reserving their cooking liquid.

13. 13

    Stir the shell beans and 3/4 cup of their liquid into the onions.

14. 14

    Raise the heat and bring to a boil.

15. 15

    Stir in the green beans and return to a boil.

16. 16

    Turn down the heat and cook for another minute or so to warm the beans through.

17. 17

    Taste for salt and add more as needed.

18. 18

    Serve with a drizzle of: Extra-virgin olive oil.

* Per serving · 4 servings · Values may vary.