Andrew Scrivani for The New York Times
During a trip to the farmers’ market, you’re certain to encounter shell beans. Recipes for Health author Martha Rose Shulman writes about finding large scarlet runner beans, mottled pink-and-white cranberry beans and creamy, pale yellow cannelinis.
“Many are heirloom varieties and each is a little different, but they all have creamy textures and a wonderful fresh flavor,” she writes.
But what to do with them? This week Ms. Shulman offers five ways to cook with fresh shell beans.
Pasta With Shell Beans and Tomatoes: Use large pasta shells or tubes to catch the beans and sauce.
Puree of Shell Beans and Potato: A puree from southern Italy also works well as a side dish or appetizer.
Shell Bean Succotash: Fresh corn, squash and lima beans make this succotash an authentic end-of-summer dish.
Shell Bean Salad With Tomatoes, Celery and Feta: This end-of-summer dish is a great starter or nutritious entree.
Shell Beans and Potato Ragout With Swiss Chard: Crusty bread is a wonderful accompaniment to this vegetable ragout.