Go Back

Fresh Shelling Beans with Summer Vegetables

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.
Servings 4


  • ½ cup diced onion
  • 2 to 3 cloves garlic minced
  • ½ cup diced bell pepper any color
  • 2 to 3 teaspoons minced hot chile such as jalapeño or serrano, optional
  • 2 to 3 teaspoons ground toasted cumin
  • 1½ to 2 cups shelled beans 1 to 2 pounds unshelled
  • ½ to ¾ cup vegetable stock
  • ¼ cup diced tomatillo
  • ½ cup diced tomato
  • ½ cup fresh corn optional Chopped fresh herbs, such as parsley or cilantro, for garnish


  • Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté.
  • Add the onion and dry sauté for 2 minutes.
  • Add the garlic, bell pepper, and chile pepper if using; cook for 1 minute longer.
  • Add the cumin, beans, and stock. Lock on the lid. Bring to high pressure; cook for 2 minutes. Let the pressure come down naturally.
  • Carefully remove the lid, tilting it away from you.
  • Taste, and if the beans are not tender yet, bring back to high pressure and cook for 1 to 3 minutes, depending upon how firm the beans are.
  • Carefully remove the lid. Stir in the tomatillo, tomato, and corn, if using. Simmer for 2 to 4 minutes on sauté (or replace the lid and let sit for 3 to 5 minutes), until the tomato starts to break down. Remove the lid carefully. Serve garnished with chopped fresh herbs.


Reprinted with permission from Vegan Under Pressure, Houghton, Mifflin, Harcourt, Jill Nussinow, MS, RDN