Cooked - Spring Beans With Lemon

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spring Beans With Lemon

1.0

¼ cup olive oil

1 15-oz can artichoke hearts (not marinated), halved

Kosher salt, freshly ground black pepper

6 garlic cloves or 2 stalks green garlic, thinly sliced

1-2 leeks, thinly sliced or chopped

1 lemon, half thinly sliced (seeds removed) and half saved for juicing later

2 15-ounce cans white beans, drained and rinsed

1-2 teaspoons fish sauce, optional

1 bunch of asparagus, thinly sliced or cut into bite-sized pieces (or a mix)

2 cups English peas (fresh or frozen) or fava beans, outer pods removed

4 cups pea shoots or tendrils or flowering broccoli rabe or literally any fun springy green you can find, torn into large bite-sized pieces

4 scallions, 1 bunch chives, 1 bunch ramps (!) or 1 stalk green garlic, thinly sliced or finely chopped (or do all)

Parmesan cheese, for grating or shaving

Herbs (all of them)! For scattering over

Heat olive oil in a large pot over medium–high heat. Add artichoke hearts and season with salt and pepper. Cook until browned, 5–8 minutes. Add garlic and leeks, cook until garlic starts to brown and leeks are tender, 5–8 minutes.
Add lemon slices and let them soften, a minute or two.
Add white beans and water, bring to a simmer. Add fish sauce, salt, and pepper. Cook until beans taste delicious, 10–15 minutes. Season with salt, pepper, and more fish sauce as needed.
Add asparagus, peas, pea shoots/spring greens, and half of the scallions/alliums. Cook until greens are bright green and tender.
To serve, add lemon juice and remaining alliums. Season with salt, pepper, more lemon juice or fish sauce as desired. Divide among bowls and top with Parmesan, herbs, black pepper, and a drizzle of olive oil.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆EverydaySpring Gatherings

Season🌸Spring

DifficultyEasy ⏰ 20m

Created 112 weeks ago

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