Fresh Shell Bean Stew

• 1/4 cup extra-virgin olive oil
• 1/2 small onion, finely diced
• 1 small carrot, finely diced
• 3 garlic cloves, minced
• 1 Anaheim chile pepper or other mild green chile pepper, seeded and minced
• 3 pounds fresh cranberry beans, shelled (about 3 cups)
• 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 teaspoon black peppercorns, 1/2 teaspoon allspice berries and 4 cloves, tied in cheesecloth
• 4 cups water
• Salt
• 1 pound small romano beans or larger beans, cut into 2-inch lengths

1. In a large saucepan, heat the olive oil.
2. Add the onion, carrot, garlic and chile and cook over low heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes.
3. Add the fresh cranberry beans, the spice-herb bundle and the water and bring to a boil over high heat.
4. Reduce the heat and simmer until the beans are tender, about 30 minutes.
5. Discard the spice bundle and season the stew with salt.
6. Meanwhile, bring a large saucepan of water to a boil.
7. Add salt and the romano beans and cook until tender, about 5 minutes.
8. Drain the beans and keep warm.
9. Just before serving, stir the romano beans into the fresh cranberry bean stew.
10. Season with salt and serve hot.

extravirgin olive oil, onion, carrot, garlic, pepper, cranberry beans, bay leaves, water, salt, romano beans

Taken from www.foodandwine.com/recipes/fresh-shell-bean-stew (may not work)