by lastnightsdinner
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my 52 recipes »
lastnightsdinner's Notes:
Expand1 tablespoon extra virgin olive oil Ask a question about this ingredient
1/2 cup finely chopped shallot Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
a pinch of red chile flakes, or one crumbled dried chile Arbol Ask a question about this ingredient
a sprig or two of fresh thyme, savory, or marjoram Ask a question about this ingredient
2 cups shelled fresh beans Ask a question about this ingredient
Warm the oil over medium heat, then add the shallot, a big pinch of salt, the chile (if using), and the herb sprigs.
Ask a question about this stepCook until the shallot is soft and the herbs are fragrant, then add the beans, stirring to coat them in the oil.
Ask a question about this stepAdd just enough liquid to come up to the top of the beans, reduce the heat to medium-low, and cook just until the beans are tender, adding more liquid as necessary.
Ask a question about this stepRemove the herb sprigs and serve the cooked beans as-is, or incorporate them into another dish.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
This is my favourite bean. I use it a lot in salads and soups as well. Just like you, a bowl in my lap and I am as happy as a clam, shelling them away, specially if the grandchildren are around, I can keep an eye on them and they enjoy shelling the beans as well.
But the simplicity of your beans is brilliant. Will definately go in my repertoire. Thank you for sharing your recipe.