Fresh beans in season have a depth of flavor we really get into! Use a mix of beans: Romano, wax, or string beans will all work for this recipe. Whatever is in your garden or at the local farmers market will do just fine, although we think it looks best with a mix of colors and shapes. Chervil is around fleetingly, in the fall and again in the spring. It has lacey-feathery tender leaves and a light licorice flavor. If you can’t find chervil, use a third the amount in fresh tarragon.
- 2bunches chervil, stems reserved, leaves roughly chopped (about 1 cup)
- 2sprigs thyme
- 1cup good chicken or vegetable stock
- 8ounces cranberry beans, shucked
- 1pound mixed beans (Romano, yellow wax, green beans) cut in 2-inch pieces
- 1⁄2small onion, finely diced
- 3tablespoons extra virgin olive oil
- 1tablespoon sherry vinegar
- 2teaspoons roughly chopped celery leaves
- salt and freshly ground pepper to taste
- Tie the stems of chervil and thyme sprigs together with twine, reserving the chervil leaves for later. Add the stock and stem bundle to a medium pot, bring to a simmer. Add the cranberry beans and simmer until tender, about 15 minutes. Remove herb bundle and discard. 2
- Add the Romano, wax, and green beans, cover and simmer for 5 minutes more, until the beans are bright and crisp-tender. 3
- In a small sauté pan, cook onions in olive oil over medium heat for about 10 minutes, until translucent. Let cool, whisk in the vinegar and chopped herbs. Add the beans and toss to coat. Season with salt and pepper to taste.