It took me a while to actually buy the beautiful fresh shell beans that appear in the market throughout the summer. I read about how easy they are to work with and how delicious they are, how it's hard to go back to dried beans afterwards. And I was tempted, but really? Would I do all of that work for beans?
I like to braise them in just enough liquid to cover them and then eat them as a side vegetable. Or with bread as a main dish. Perhaps the most classic of seasonings for the braise is rosemary and garlic, and then finished with olive oil. You won't go wrong with that, but that feels wintery to me. On this late summer evening I imagined something different, something more summery. I had a crisp red pepper in the house and a fresh bunch of parsley, and so it was.
My daughters and I ate these beans with rice and they was nary a complaint. In fact, the younger one insisted on putting on her own parsley and lemon zest. What to drink with this dish? This is not a difficult problem, as i think it would be hard to offend this dish with wine.