Fresh shell beans abound in autumn and winter months, making an ideal side dish for rich one-pot meals such as Slow Cooked Chicken in Wine and Mushroom Sauce. The first time I bought fresh shell beans in Paris was at Marché Cours de Vincennes, where Mme. Dormoy told me how to prepare the shucked beans as she scooped handfuls of them into a bag. Like all my favorite French recipes, this one was easy and ingredient-focused. A basic bouquet garni and some quality olive oil is all you need to accompany the buttery flavor of these humble yet savory beans.
Place shelled beans in a large pot and cover with water. Add a bay leaf, garlic cloves, thyme,
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