Herbed Bean Ragout

• 6 ounces fresh French haricots vert, trimmed and halved crosswise
• 1 14 cups shelled frozen edamame, not thawed
• 23 cup finely chopped onion
• 2 garlic cloves, minced
• 1 turkish bay leaf
• 6 inches rosemary sprigs
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium carrot, cut into 1/8 inch dice
• 1 medium celery rib, cut into 1/8 inch dice
• 1 (16 ounce) can small white beans, rinsed and drained
• 1 12 cups chicken stock
• 2 tablespoons unsalted butter
• 2 tablespoons flat leaf parsley, finely chopped

1. Cook haricots verts in a a large pot of boiling salted water until just tender, 3 to 4 minutes.
2. Transfer with a slotted spoon to a bowl of ice and cold water.
3. Drain when cool.
4. Add edamame to the boiling water and cook 4 minutes.
5. Drain in a colander, then rinse under cold water.
6. Cook onion, garlic, bay leaf, rosemary, salt and pepper in olive oil in a 2 to 4 quart saucepan over moderately low heat, stirring, until softened, about 3 minutes.
7. Add carrot and celery and cook, stirring until softened, about 3 minutes more.
8. Add white beans and chicken stock and simmer, covered, stirring occasionally, 10 minutes.
9. Add haricots verts and edamame and simmer, uncovered, until heated through, about 2 to 3 minutes.
10. Add butter and parsley and stir gently until butter is melted.
11. Discard bay leaf and rosemary sprigs.

haricots vert, frozen edamame, onion, garlic, bay leaf, rosemary sprigs, salt, black pepper, olive oil, carrot, celery, white beans, chicken stock, unsalted butter, flat leaf parsley

Taken from www.food.com/recipe/herbed-bean-ragout-319276 (may not work)