Bevy of Beans and Basil
A vibrant medley of three types of fresh beans - fava, Romano, and green beans - tossed with aromatic basil, garlic, and bright lemon zest in extra virgin olive oil. This versatile side dish can be served warm or at room temperature.
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.
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.
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.
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.
Gently peel skins from fava beans (it's not necessary to peel edamame, if using), then add to other beans.
5 min
- 5.
Cut basil into very thin shreds.
2 min
- 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