• prep: 20 min
• cook: 40 min
• total: 1 hr

servings:

This textural celebration of legumes includes those that are both in and out of pods. You'll find crisp-tender Romano beans and green beans, as well as droves of firm yet creamy fava beans (also called broad beans), which have been a staple in places like Egypt, China, and the Mediterranean for millennia. The beans are all cooked in one pot and then warmed in a skillet, where verdant shreds of basil join them at the last minute for extra oomph. Sound easy? That's because it is.

• 1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)
• 3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces
• 1/2 pound green or wax beans, trimmed and halved crosswise
• 1/4 cup packed basil leaves
• 2 garlic cloves, finely chopped
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons water
• 1 1/2 teaspoons grated lemon zestepi:recipelink
• 2 1/2 teaspoons fresh lemon juice, or to taste

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