Every summer at Farmers Markets you will find fresh-shelled beans, which are to dry beans as filet mignon is to a tough old bull stew. They don’t require soaking, and cook to a buttery tenderness. As an alternative to stock and sage, you can use fresh crushed tomatoes, garlic, and rosemary to cook the beans.

Ingredients - Serves 6 as a side
2 cups fresh shelled flageolet beans (Fairview Gardens) or other fresh shelled beans
1 quart chicken or vegetable stock (homemade is best)
2 sprigs of sage
1 clove garlic

Process
1. Place all the ingredients in a heavy saucepan, cover with a lid, and bring to a simmer.

2. Simmer for about twenty to thirty minutes, until tender. Beans are even better when cooked a day in advance and reheated.