New This Month

Bean Fricassee

  • Servings: 4


  • Coarse salt
  • 1/4 pound Romano beans, trimmed and cut into 1-inch lengths
  • 1/4 pound wax beans
  • 1/4 pound haricot verts
  • 1 tablespoon extra-virgin olive oil
  • 8 pearl onions, peeled
  • 1/2 cup homemade or low sodium canned chicken stock
  • 1 clove garlic, finely chopped
  • 1 tablespoon unsalted butter
  • 1 medium ripe beefsteak tomato, peeled, seeded and cut into 1/4-inch dice
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon diced lemon segments
  • 2 tablespoons pitted and finely chopped Kalamata olives
  • 1 tablespoon sliced almonds
  • Freshly ground pepper


  1. Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a large pinch of salt, and the Romano and wax beans. Cook for 5 minutes. Add the haricot verts, and cook until the beans are tender, 5 to 7 minutes more. Drain, and transfer to the ice bath to stop cooking. Drain well; set aside.

  2. In a large skillet over medium heat, heat the oil. Add onions and cook, stirring, until translucent, 3 to 5 minutes. Add stock, and cook until reduced by half. Add the beans, garlic, and butter. Cook until beans are lightly glazed. Add tomato, basil, parsley, lemon, olives, and almonds, and heat through. Season with salt and pepper. Keep warm.

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