I cannot vouch for this recipe from marthastewart.com, as I have not cooked it yet and our yellow wax beans, which I would use, have been overtaken almost completely by a morning glory vine. Pah. But it sounds really good, and uses canned chick peas and fresh basil, which is surely available this time of year. And my friend Jill Colquitt likes it, so let's have a go:
Braised String Beans and Chickpeas
To keep the strings beans tender while they cook, allow some of the water to cling to them before they go into the hot pan.
Ingredients
Extra-virgin olive oil
1 large shallot, thinly sliced crosswise
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 pound green beans, trimmed and washed, water left clinging to beans
1 15 1/2 ounce can chickpeas, drained
1 sprig basil
1/2 lemon
Directions
Heat an 8-inch pot and add a drizzle of olive oil. Scatter in the shallots. Sprinkle on the red pepper flakes and salt. Top with the green beans. Cover and cook over medium heat for 10 minutes.
Add the chickpeas and basil sprig and stir to combine. Cook an additional 10 minutes. Turn off heat and squeeze over lemon before serving.
thanks to marthastewart.com, which also has a video if you'd like to muse it over instead of actually cooking it...
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