Ingredients
4 ounces wax beans, trimmed and cut into 1-inch pieces (about 1 cup)
4 ounces sugar snap peas, trimmed and cut in half (about 1 cup)
1 tablespoon extra-virgin olive oil
4 scallions, sliced into 1/4-inch rounds
3 garlic cloves, minced
1 1/2 cups cooked cannellini beans, drained
2 beefsteak tomatoes, cut into 1/2-inch dice, juice and seeds reserved
1/2 teaspoon coarse salt
Freshly ground black pepper
1 cup loosely packed fresh basil leaves
Preparation
Prepare an ice bath; set aside. Bring a medium pot of water to a boil over high heat. Add wax beans, and cook until crisp-tender and bright, about 2 1/2 minutes. Remove beans with a slotted spoon, and immediately plunge into ice bath. Drain, and set aside. Repeat with snap peas, blanching them about 1 minute.
Heat the oil in a large saute pan over medium heat. Add scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add cannellini beans, and cook until just heated through, about 2 minutes more.
Transfer mixture to a large bowl. Add wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut basil into very thin strips; add to bean mixture. Toss to combine; serve warm.
