This dish is perfect for the end of summer, when all the bounty of the season is still available, but evenings are beginning to cool and a big, hot bowl of dinner is something to be welcomed. Shell beans are really just immature dry beans, and can be cooked like dry beans that have been soaked. There is a bit of a spectrum between the "shell" and the "dry" stages for beans, and just how long they take to cook can vary a lot based on just where they are on that line. So we recommend cooking the beans separately from the rest of the vegetables in this dish in order to make sure the beans get cooked all the way through without endangering the rest to overcooking.
Based on a recipe from Local Flavors, by Deborah Madison. As usual, substitute vegetables based on what you have and what you like - corn or eggplant would be interesting additions, for instance.
1/3 cup olive oil or butter
2 onions, roughly chopped
1 head garlic, peeled and smashed
3 thyme sprigs
6 sage leaves
12 small carrots, chopped into large pices
1 lb new potatoes, chopped into large pieces
3-5 tomatoes, chopped (save the juice)
1 lb summer squash, chopped
1/2 pound green beans, trimmed
1 bell pepper, chopped
2 pounds shell beans, shelled
1 bunch kale, chopped & ribs removed
1/2 cup basil or pea shoot pesto (optional)
Warm the olive oil or butter in a large casserole or Dutch oven, then add onions with garlic, sage, and thyme (reserving one garlic clove, sage leaf and thyme sprig for the beans). Add carrots, cover and cook over low heat.
Add the potatoes on top of the carrots and season with salt and pepper. Then layer on the green beans, pepper, and tomatoes, pouring the tomato juice on top. Season again with salt and pepper. Cover tightly and cook 30-40 minutes, until tender. If the pot seems dry, add a little water, white wine, or stock.
Meanwhile, simmer the beans in plenty of water to cover with the reserved garlic, sage, and thyme. Cook 30-40 minutes, or until tender with no chalkiness. Season with salt and pepper and add to the vegetable pot, along with any liquid. Add the kale, stir together gently to combine, and cook just until the kale is wilted.
Serve with dollops of pesto, if desired. Enjoy!
1/3 cup olive oil or butter
2 onions, roughly chopped
1 head garlic, peeled and smashed
3 thyme sprigs
6 sage leaves
12 small carrots, chopped into large pices
1 lb new potatoes, chopped into large pieces
3-5 tomatoes, chopped (save the juice)
1 lb summer squash, chopped
1/2 pound green beans, trimmed
1 bell pepper, chopped
2 pounds shell beans, shelled
1 bunch kale, chopped & ribs removed
1/2 cup basil or pea shoot pesto (optional)
Warm the olive oil or butter in a large casserole or Dutch oven, then add onions with garlic, sage, and thyme (reserving one garlic clove, sage leaf and thyme sprig for the beans). Add carrots, cover and cook over low heat.
Add the potatoes on top of the carrots and season with salt and pepper. Then layer on the green beans, pepper, and tomatoes, pouring the tomato juice on top. Season again with salt and pepper. Cover tightly and cook 30-40 minutes, until tender. If the pot seems dry, add a little water, white wine, or stock.
Meanwhile, simmer the beans in plenty of water to cover with the reserved garlic, sage, and thyme. Cook 30-40 minutes, or until tender with no chalkiness. Season with salt and pepper and add to the vegetable pot, along with any liquid. Add the kale, stir together gently to combine, and cook just until the kale is wilted.
Serve with dollops of pesto, if desired. Enjoy!
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