This dish screams summer or early fall, which is when fresh shelling beans are in season. Use any variety you can get your hands on. Locally, we get black-eyed peas, Marrowfat, borlotti, and a few others. Here I combine them with tomatillos, tomatoes, and corn, but fresh beans pair well with most other late-summer vegetables. I like to add toasted cumin for the best flavor, although you could use Italian seasonings and add fresh basil or Italian parsley.
Reprinted with permission from Vegan Under Pressure, Houghton, Mifflin, Harcourt, Jill Nussinow, MS, RDN