Bevy of Beans and Basil

Ingredients

• •1 pound fresh fava beans
• •¾ pound young fresh Romano beans
• •½ pound green or wax beans
• •¼ cup packed basil leaves
• •2 cloves garlic
• •3 tablespoons extra-virgin olive oil
• •3 tablespoons water
• •1½ teaspoons grated lemon zest
• •2½ teaspoons fresh lemon juice
• •to taste

Cooking Instructions

1. 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.

   1 min

2. 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.

   5 min

3. 3.

   Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Add to Romano beans.

   7 min

4. 4.

   Gently peel skins from fava beans (it's not necessary to peel edamame, if using), then add to other beans.

   5 min

5. 5.

   Cut basil into very thin shreds.

   2 min

6. 6.

   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.

   8 min