Instructions: To microwave 1 pound (450 g) of shell beans, toss them into a deep-sided dish with 2/3 cup (160 ml) of chicken stock and a bay leaf.

Cover and microwave on full power for 5 to 7 minutes, or until the beans are tender, stirring or shaking every 2 minutes.

Favas, another famous shell bean, will take longer to cook than smaller beans. Regardless of the variety let the beans stand for about 5 minutes, drain, remove bay leaf and serve.

Ideas for Flavorings : Toss with warm shell beans, cooked dried beans or cooked black-eye peas:

* Rice vinegar, a splash of peanut oil, minced shallots and minced fresh mint

* Chopped plum tomatoes, minced green chili peppers, minced garlic, oregano and a splash of olive oil

* Steamed florets of cauliflower and broccoli, minced fresh, flat-leaf parsley, minced garlic, a splash of olive oil and freshly grated Romano cheese

* cooked tiny pasta (like orzo), lemon juice, thyme, minced shallots and shredded spinach

* chopped cooked shrimp, minced sweet peppers, a pinch of marjoram and a splash of olive oil

NOTES : These are the middle stage of bean life, the first being similar to the green beans we know and the last being dried beans. Shell beans are most common in the spring and a familiar type is the fresh (as opposed to dry) cranberry bean.

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