Fresh Shell Bean and Green Bean Ragout

• 1 pound fresh shell beans (such as cranberry, cannellini, or flageolet)
• 3/4 pound green beans
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, peeled and chopped
• 2 teaspoons chopped savory, marjoram, or parsley
• Salt
• Fresh-ground black pepper
• Extra-virgin olive oil

1. Shell: 1 pound fresh shell beans (such as cranberry, cannellini, or flageolet)
2. Cook the beans in lightly salted boiling water until creamy and tender.
3. Start checking after 15 minutes.
4. When they are done, let the beans cool in their cooking liquid.
5. Meanwhile, snap off the stem ends, and pull off the tails if dry or tough, from: 3/4 pound green beans.
6. Cut into 1-inch bite-size pieces.
7. Cook until tender in salted boiling water, drain, and spread out on a baking sheet or plate to cool.
8. Heat in a heavy-bottomed pan over medium heat: 2 tablespoons olive oil.
9. Add: 1 onion, diced.
10. Cook until translucent, about 10 minutes, then add: 2 garlic cloves, peeled and chopped, 2 teaspoons chopped savory, marjoram, or parsley, Salt, Fresh-ground black pepper.
11. Cook for 4 minutes.
12. Drain the shell beans, reserving their cooking liquid.
13. Stir the shell beans and 3/4 cup of their liquid into the onions.
14. Raise the heat and bring to a boil.
15. Stir in the green beans and return to a boil.
16. Turn down the heat and cook for another minute or so to warm the beans through.
17. Taste for salt and add more as needed.
18. Serve with a drizzle of: Extra-virgin olive oil.

shell beans, green beans, olive oil, onion, garlic, marjoram, salt, freshground black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/fresh-shell-bean-and-green-bean-ragout-387193 (may not work)