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1
Shell: 1 pound fresh shell beans (such as cranberry, cannellini, or flageolet)
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2
Cook the beans in lightly salted boiling water until creamy and tender.
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3
Start checking after 15 minutes.
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4
When they are done, let the beans cool in their cooking liquid.
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5
Meanwhile, snap off the stem ends, and pull off the tails if dry or tough, from: 3/4 pound green beans.
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6
Cut into 1-inch bite-size pieces.
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7
Cook until tender in salted boiling water, drain, and spread out on a baking sheet or plate to cool.
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8
Heat in a heavy-bottomed pan over medium heat: 2 tablespoons olive oil.
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9
Add: 1 onion, diced.
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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.
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11
Cook for 4 minutes.
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12
Drain the shell beans, reserving their cooking liquid.
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13
Stir the shell beans and 3/4 cup of their liquid into the onions.
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14
Raise the heat and bring to a boil.
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15
Stir in the green beans and return to a boil.
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16
Turn down the heat and cook for another minute or so to warm the beans through.
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17
Taste for salt and add more as needed.
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18
Serve with a drizzle of: Extra-virgin olive oil.
