Joseph Gillard is the Executive Chef at Napa Valley Grille in Westwood. He's buying shell beans at the market.
Wild Alaskan Halibut with Shell Bean Stew
Serves 4
4 Alaskan halibut filets, 6 oz
8 oz Shell beans, braised (separate recipe provided)
8 oz Heirloom peppers, sweet
8 oz Torpedo onion
8 oz Bean liquor, reserved
8 Lemon verbena leaves
1 oz Extra virgin olive oil, California Olive Ranch
Fish:
Heat heavy bottom sauté pan over high heat.
Season fish with sea salt, add olive to pan
Roast fish until a nicely browned crust forms, do not turn over
Place pan in pre heated 400° oven (all metal sauté pan, no plastic handles)
Shell Bean Stew:
Split peppers, remove seeds, cut into fat strips
Slice onion into ¼” rings
Add olive oil to pan, add lemon verbena leaves and toast
Add peppers and onions, sautéing until slightly tender and translucent
Add braised shell beans and bean liquor
Cook until stew lightly thickens
Shell Bean Braise
1 lb Shell beans, assorted varieties
1 Carrot
1 Leek, split and washed
1 Garlic clove, smashed
1 Tablespoon Extra virgin olive oil
1 Thyme sprig
1 Bay leaf, fresh
Shell all bean varieties, separating according to size
Wash and slice carrot
Wash leek and tie with thyme and bay leaf
Sweat vegetables for several minutes over low heat
Start with the largest bean
Add cold water to cover
Simmer gently until al dente, adding beans in descending order of size to ensure even one pot cooking
When all beans are tender, remove from heat
Cool beans in cooking liquid, separate and save bean liquor for finished dish
Photo: David Karp
David Karp is a pomologist who writes for the LA Times. He recently wrote about goji berries which farmer Harry Nicholas is selling on a second certificate at the Santa Monica Farmers Market. Native to China and prized for their medicinal properties, goji berries are now being grown here in California. Harry Nicholas is selling them for farmer Chuck Garrigus.