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Epicurious
Gourmet

Bevy of Beans and Basil

4.7

(14)

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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.

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