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1
For each type of bean, heat a small or medium saucepan over medium heat for 2 minutes.
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2
Swirl 2 tablespoons olive oil into each pan and divide the onion, garlic, and 2 teaspoons thyme between them.
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3
Saute over medium heat about 5 minutes, until the onion is translucent.
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4
Add the shell beans (again, cooking each variety separately), and cook a few minutes, stirring to coat them in the oil.
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5
Add salt and water to cover by 2 inches.
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6
Simmer 10 to 15 minutes, until the beans are just tender.
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7
(The cooking time will really depend on the beans.
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8
Taste one to see if its done.)
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9
Remove from the heat, and cool the beans in the cooking liquid.
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10
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.
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11
Transfer the haricots verts to a baking sheet to cool.
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12
Drain the shell beans, reserving their cooking liquid.
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13
Heat a large saute pan over high heat for 1 minute.
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14
Swirl in 2 tablespoons olive oil, and add the haricots verts, diced shallot, and remaining 1 teaspoon thyme to the pan.
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15
Season with 1/4 teaspoon salt and some pepper.
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16
Cook 3 to 4 minutes, tossing to coat the haricots verts in the shallot mixture.
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17
Add the shell beans, and stir gently, being careful not to crush the beans.
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18
Add about 1/2 cup (or a little more if you like) shell bean liquid to moisten the ragout.
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19
Taste for seasoning, and cook a few minutes, until the beans are hot.
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20
Toss in the basil and chopped parsley at the last minute.
