Name: Romano Beans, Green Beans, Fava Beans, and Basil
Cook time: 20 min
Total time: 40 min
Yield: Makes 4 to 6 servings
Ingredients: 1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen edamame (soybeans; 3/4 pound in pods); 3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces; 1/2 pound green or wax beans, trimmed and halved crosswise; 1/4 cup packed basil leaves; 2 garlic cloves, finely chopped; 3 tablespoons extra-virgin olive oil; 3 tablespoons water; 1 1/2 teaspoons grated lemon zest; 2 1/2 teaspoons fresh lemon juice, or to taste

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Bevy of Beans and BasilJonny Valiant

This textural celebration of legumes includes those that are both in and out of pods. You'll find crisp-tender Romano beans and green beans, as well as droves of firm yet creamy fava beans (also called broad beans), which have been a staple in places like Egypt, China, and the Mediterranean for millennia. The beans are all cooked in one pot and then warmed in a skillet, where verdant shreds of basil join them at the last minute for extra oomph. Sound easy? That's because it is.

Cooks' note:

Beans can be cooked in boiling water 1 day ahead and chilled.

Recipe notes

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