Herbed Bean Ragout

• 6 ounces haricots verts (French thin green beans), trimmed and halved crosswise
• 1 (1-pound) bag frozen edamame (soybeans in the pod) or 1 1/4 cups frozen shelled edamame, not thawed
• 2/3 cup finely chopped onion
• 2 garlic cloves, minced
• 1 Turkish bay leaf or 1/2 California bay leaf
• 2 (3-inch) fresh rosemary sprigs
• 1/2 teaspoon salt
• 1/4 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 (15- to 16-ounces) can small white beans, rinsed and drained
• 1 1/2 cups chicken stock or low-sodium broth
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh chervil (optional)
• Garnish: fresh chervil sprigs

1. Cook haricots verts in 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, then drain.
3. Add edamame to boiling water and cook 4 minutes.
4. Drain in a colander, then rinse under cold water.
5. If using edamame in pods, shell them and discard pods.
6. Cook onion, garlic, bay leaf, rosemary, salt, and pepper in oil in a 2- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes.
7. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
8. Add white beans and stock and simmer, covered, stirring occasionally, 10 minutes.
9. Add haricots verts and edamame and simmer, uncovered, until heated through, 2 to 3 minutes.
10. Add butter, parsley, and chervil (if using) and stir gently until butter is melted.
11. Discard bay leaf and rosemary sprigs.

haricots verts, onion, garlic, turkish, rosemary sprigs, salt, black pepper, olive oil, carrot, celery, white beans, chicken, unsalted butter, parsley, fresh chervil, chervil sprigs

Taken from www.epicurious.com/recipes/food/views/herbed-bean-ragout-106374 (may not work)