Photo by Christopher Testani
Recipe information
Yield
6 servings
Ingredients
2 cups fresh cooked shell beans (such as cannellini or cranberry)
1 14-ounce can cannellini beans or chickpeas
6 ounces green beans (trimmed, cut into 1" pieces)
1/4 cup fresh parsley leaves with tender stems
1/4 cup olive oil
3 tablespoons chopped fresh chives
2 tablespoons chopped capers
1 tablespoon finely grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
Salt
Pepper
Preparation
Toss 2 cups fresh cooked shell beans (such as cannellini or cranberry) or one 14-ounce can cannellini beans or chickpeas, rinsed, 6 ounces green beans (trimmed, cut into 1" pieces), 1/4 cup fresh parsley leaves with tender stems, 1/4 cup olive oil, 3 tablespoons chopped fresh chives, 2 tablespoons chopped capers, 1 tablespoon finely grated lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes in a large bowl; season with salt and pepper.
Recipe notes
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