Photo by Chelsea Kyle
Fresh shell beans are superb. A bowl of plump shell beans flavored with only olive oil, black pepper, and salt, with a glass of wine, and some crusty bread—that’s food for the gods, as David says. All sorts of varieties—cranberry, cannellini, flageolet, lima, and butter beans, crowder peas and black-eyed peas—are harvested in the summer and fall, and are becoming more common in farmers’ markets. Fresh beans will cook in 30 to 45 minutes.
