Bevy of Beans and Basil

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant vegan dish celebrate the best of seasonal produce with its medley of textures and bright, herbaceous tones. Featuring a trio of fava, Romano, and classic green beans, the recipe highlights the natural sweetness of legumes when they are handled with care. The light glaze of extra-virgin olive oil, pungent garlic, and a generous amount of fresh basil ensures every bite is refreshing yet deeply satisfying.

Serving as an excellent plant-based side dish or a nutritious lunchtime salad, this bean ensemble is as versatile as it is nourishing. The addition of fresh lemon zest and juice provides a citrusy lift that cuts through the earthy flavours of the beans. Whether served warm from the frying pan or enjoyed at room temperature, it is a sophisticated way to enjoy homemade, heart-healthy greens.

Ingredients for Bevy of Beans and Basil

450g fresh fava beans, shelled, or 240ml shelled fresh or frozen edamame (soybeans
350g in pods)
350g young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces
230g green or wax beans, trimmed and halved crosswise
1/4 cup packed basil leaves
2 vitlöksklyftor, finhackade
45ml extra jungfruolja
3 tablespoons water
1 1/2 teaspoons grated lemon zestepi
2 1/2 teaspoons fresh lemon juice, or to taste

How to make Bevy of Beans and Basil

Blanch fava beans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop cooking. Transfer favas with slotted spoon to a small bowl.

Cook Romano beans in same pot of boiling water, stirring occasionally, until just tender, about 5 minutes, then transfer to ice bath to stop cooking. Drain well and transfer to a bowl.

Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Add to Romano beans.

Gently peel skins from fava beans (it's not necessary to peel edamame, if using), then add to other beans.

Cut basil into very thin shreds.

Cook garlic in oil with a rounded 1/4 teaspoons each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add beans, water, and zest and cook, stirring occasionally, until heated through. Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat. Season with salt and additional lemon juice if desired. Serve beans warm or at room temperature.

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