Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Fill a small saucepan two-thirds full with water, and bring to a boil over high heat. Add 1/2 teaspoon salt, 1 sprig of thyme, 2 bay leaves, and shell beans. Bring to a simmer, and then reduce heat slightly. Cook until beans are tender, about 25 minutes. Let cool in cooking liquid. Drain, reserving some of the cooking liquid.
Bring stock to a simmer in a small saucepan over medium-high heat.
Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, and celery; cook, stirring, until slightly softened, 3 to 4 minutes. Add remaining 2 sprigs thyme, bay leaf, mint, and rice; stir to coat.
Add simmering stock mixture to rice mixture and stir. Cover, reduce heat to low, and cook until rice is tender, 16 to 18 minutes. Transfer mixture to a large bowl; loosely cover to keep warm.
Place the beans, remaining tablespoon butter, and 2 tablespoons cooking liquid inside a small saucepan set over medium-low heat. Cook until warmed through. Tear mint leaves and add to beans; season with salt and pepper. Fold bean mixture into rice mixture and serve immediately, drizzled with mint oil if desired.