Simmered Roma and cranberry beans
Source of Recipe
Aunt Saunny
1 1/2 pounds fresh shell beans (such as cranberry, butter, or lima
beans)
1 1/2 pounds Roma or other green pole beans, trimmed, strings removed
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 clove garlic, minced
2 teaspoons minced fresh oregano
kosher salt and freshly ground pepper
1. Shell the beans and place them in a large deep saucepan or dutch
oven. Cover with cold water by 1 inch. Bring to a boil; lower heat
and simmer 20 to 25 minutes, until just tender. Remove from heat and
let stand in water.
2. Meanwhile, cook Roma beans in a large pot of boiling salted water
until tender but still bright green, 12 to 15 minutes. Drain in a
colander.
3. Drain shell beans, reserving 1 cup of cooking liquid. Wipe out
saucepan and place over medium heat with 2 tablespoons oil and the
onion and garlic. Cook over medium heat, stirring occasionally, until
onions are soft, about 8 minutes. Add shell and Roma beans and
oregano; cook 3 minutes. Add reserved liquid and remaining tablespoon
of oil; bring to a simmer. Season to taste with salt and pepper;
drizzle with additional oil before serving in bowls.
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