Spring Bean Stew from Vedge by Rich Landau and Kate Jacoby
Early in the spring and throughout the summer, we come across all kinds of fresh beans. When favas, limas, chickpeas, and even English peas are cooked just until they’re bright green and still...
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Ingredients
- 1 pound fresh spring beans, such as fava or lima, shelled
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- ½ cup quartered cherry tomatoes
- 8 cups Vegetable Stock
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh tarragon
- 2 tablespoons olive oil
- 2 cups slivered spring onions, such as scallions or baby leeks
- 1 tablespoon minced garlic
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