Bevy Of Beans And Basil
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Green1 cup
Basil Leaves (packed)3 tbsps
Extra-Virgin Olive Oil3 tbsps
Water2.5 tsps
Lemon Juice (fresh, to taste)Directions:
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
2
Transfer favas with slotted spoon to a small bowl
3
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
4
Drain well and transfer to a bowl
5
Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath
6
Add to Romano beans
7
Gently peel skins from fava beans (it's not necessary to peel edamame, if using), then add to other beans
8
Cut basil into very thin shreds
9
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
10
Add beans, water, and zest and cook, stirring occasionally, until heated through
11
Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat
12
Season with salt and additional lemon juice if desired
13
Serve beans warm or at room temperature
14
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
15
Transfer favas with slotted spoon to a small bowl
16
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
17
Drain well and transfer to a bowl
18
Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath
19
Add to Romano beans
20
Gently peel skins from fava beans (it's not necessary to peel edamame, if using), then add to other beans
21
Cut basil into very thin shreds
22
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
23
Add beans, water, and zest and cook, stirring occasionally, until heated through
24
Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat
25
Season with salt and additional lemon juice if desired
26
Serve beans warm or at room temperature