Three Bean Stew

This is a fun winter stew using fresh green beans, dried Christmas limas (or other dried bean) and frozen edamame. We enjoyed the colorful combination as a meal in itself, and then as leftovers served over brown rice a couple of days later.

Three Bean Stew

2 1/2 oz green beans

1 1/4 cup frozen shelled edamame

1 tbsp olive oil

2/3 cup chopped onion

2 cloves garlic, minced

1 bay leaf

3" rosemary sprig

1/2 tsp salt

1/4 tsp pepper

1 carrot, chopped

1/3 cup dried beans, cooked

1 1/2 cups vegetable stock

2 tbsp unsalted butter

Trim green beans and cut into 2-inch lengths. Cook until tender. Drain. Cool in ice water and drain again. Set aside.

Cook edamame according to package directions. Drain, rinse under cold water, and set aside.

Warm olive oil in a heavy-bottomed skillet. Add the onion, garlic, bay leaf, rosemary, salt and pepper. Cook until softened, about 3 minutes. Add carrot and celery. Cook, stirring, until softened, another 3-5 minutes.

Add cooked beans and vegetable stock. Bring to a boil and simmer, covered, stirring occasionally, for 10 minutes. Add green beans and edamame. Cook a couple of minutes until heated through. Add the butter and stir gently until it is melted. Discard the bay leaf and rosemary.

Serve hot.