Pass the Shel­lies, Please

Take ad­van­tage of col­or­ful, fresh shelling beans while they’re in sea­son

SAVEUR - - Kitchen -

IN SUM­MER­TIME, fresh shelling beans (once af­fec­tion­ately called “shel­lies” in the South) put sides, dips, and soups on the table in no time. Vi­brantly col­ored and de­light­fully pat­terned, fresh beans also have a sub­tle sweet­ness and ten­der­ness that dried ones lack. They don’t need to be soaked be­fore sim­mer­ing and can be ready to eat in about 10 min­utes. To dress them up, sim­mer with aro­mat­ics like onions, leeks, or fresh ginger, and toss them in olive oil fla­vored with toasted gar­lic, fresh mar­jo­ram leaves, or cit­rus zest. Beans can be re­frig­er­ated in their pods for two to three days, or up to a week once shelled. At the end of the sea­son, try buy­ing them in bulk, shelling them, and stock­ing your freezer. —Kristy Mucci

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