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Epicurious
Gourmet

Bevy of Beans and Basil

By Lillian Chou

4.7

(14)

Image may contain Plant Food Produce Vegetable Dish and Meal
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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