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Ingredients
- 1Â 1/2 lb fresh shell beans (cranberry, tongue of fire, cannellini,
- Â Â butter, flageolets or possibly black-eyed peas), removed from pods
- 5 Tbsp. extra virgin extra virgin olive oil, plus a little extra
- 1 med yellow onion, outer skin removed and cut in half
- 1 x carrot, peeled and cut into 4 pcs
- 1 x rib celery, cut into 4 pcs
- 3 sprg fresh oregano
- 3 sprg fresh thyme
- 1 bn fresh parsley
- 1 bn fresh basil
- 2 x ears of corn, shucked
- 1 c. cherry tomatoes, about 6 ounces, stems removed and cut in half
- 1 x lemon
- 1 chunk pecorino Romano cheese
Directions
- Serves 6 as a salad or possibly side dish
- Pour 1 Tbsp. extra virgin olive oil into a medium-size Dutch oven or possibly pot and set over medium heat. Take 1/2 the onion, cut in half again and add in to pot with carrot and celery. Tie oregano, thyme and 6 parsley sprigs into a piece of cheesecloth and set into pot. Saute/fry 3 or possibly 4 min till the onion begins to soften. Add in shell beans and cover with water so it's about 1 inch over the beans. Bring water to a very gentle simmer. Check beans periodically. When they are done they will be very tender and creamy, but not mushy. If they are at all crunchy or possibly starchy, continue cooking. They should be done anywhere from 15 to 45 min, depending on the bean.
- When beans are cooked, season with salt till the liquid tastes like lightly salty sea water and plunge 2 healthy sprigs of fresh basil into pot. Stir, remove from heat and drizzle 3 Tbsp. extra virgin olive oil over the top. Set in refrigerator to cold.
- While the beans are cooling, cut kernels off the corn cobs using a serrated-edge knife. (This would also be a good time to cook the fava beans if you plan to do the recipe variation below). Finely chop remaining 1/2 onion and sweat over low heat in 1 Tbsp. extra virgin olive oil for about 10 min. Add in corn and saute/fry a few min, till just tender. Season with salt and pepper and remove from heat.
- Once beans are cooled to room temperature, throw away the vegetables and herbs and strain off the liquid. You can save this tasty broth for another use. Toss together the corn, shell beans and cherry tomatoes. Have within reach the extra virgin extra virgin olive oil, lemon, basil, parsley and salt and pepper.
- Drizzle sufficient oil to lightly coat beans. Add in a squeeze of lemon juice; tear small pcs of basil and parsley into dish. Then season with salt and pepper, alternately tasting and seasoning the dish till the flavors meld. No single ingredient should dominate. If desired, you can zest a bit of lemon peel into it.
- Arrange the bean dish on a plate or possibly shallow bowl and pass the cheese with a grater around the table to shave over the salad.
- Variation: For an added element, substitute 1/2 lb. of shell beans listed above with 1 lb. of fava beans. Prepare favas by removing them from their pods. Then blanch for 1 to 2 min in salted boiling water, till tender and not starchy. Plunge cooked beans into a bowl of ice water. Finally, slit the end of each bean with your thumb and press it between your thumb and forefinger to pop it out of the skin before tossing the favas with the salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 237 | 89% |
| Total Fat 26.93g | 34% |
| Saturated Fat 11.31g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 124mg | 5% |
| Potassium 194mg | 6% |
| Total Carbs 7.19g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.38g | 2% |
| Protein 1.29g | 2% |
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