Recipes

Simple Shelling Beans

Friday, July 17, 2015


Ingredients 
1 pint shelled fresh cranberry beans
1 large sprig fresh thyme
Several garlic cloves (to taste), crushed
Parmesan rind (if you have some -- this really makes the dish!)
Extra virgin olive oil
Salt
Pepper


Directions
Rinse the shelled beans and place in a wide shallow pot. Cover with 2-3 cups of water and a healthy glug or three of olive oil. Toss in the crushed garlic and thyme sprig. Turn the heat on medium and bring to a lively simmer. Turn down the heat and cover, letting the beans bubble away until tender but not falling apart. Give them a stir from time to time. Once the beans are tender, remove the lid and let simmer a bit longer to reduce the liquid to your liking. Season generously with salt and pepper. Excellent served with toasted Kalamata Olive Bread slathered with plain chevre. Read More...



Go Back


Tags

meatballs cheese Recipes capers asparagus chipotle jack artichoke cantaloupe pork chop muffins anise roasted pudding syrup swiss fondue chimichurri honey daisy parmesan onion okra garlic bosc hickory vegetable rhubarb peppers eggs gruyere berry pepper beet greens caesar gouda pecan bloody mary Rice wine vinegar Salsa spiced winter squash kirsch frittata paste chorizo carrots buttermilk Leek Eggplant chimmichurri pork zucchini coriander Kale sweet potato habanero poblano fraiche mushrooms currants carrot top Cranberry Beans oats Butternut bulgar chili peppers buckwheat tostadas kluski pecans remoulade Apple maple cucumber cilantro jack cheese casserole fritter melon sour strawberries kalamata white beans radish bulgar wheat green beans chiles plum collins apples Corn vinaigrette cream pancake sandwiches Squash cockaigne Tomatoes Greens fennel bulb sandwich snow peas scallions yogurt plum tomatoes bok choy beet gorgonzola slaw Beans wrap fennel anchovy polenta biscuits chives mushroom gazpacho shiitake fritters Poblano Chili Bread Red Onion Potato pineapple Side Shitake Mushrooms egg pesto stuffing strata shallots tortillas shelling almonds butter couscous tomatoe gin tomato corn pie crisp rouille ramps Salad Drinks Farmers' Market celeriac Tomatillos shitake almond milk Spread Vegan beef mint pumpkin blueberry cornmeal blue cheese bread pudding dilly turnips knots turnip walnut oil chocolate cauliflower potatoes gratin carrot fronds Dressing prosciutto peach tomato juice flank steak fennel seeds Soup curry lettuce creme bacon hazelnuts jam beer coeur vegetarian chicken radishes conserve celery hearts watercress bruschetta absinthe steak sausage wheat flour pickled coconut milk Jerusalem artichoke beets Spinach olives panzanella onions dill barley crepes mustard greens flank sauce tomato Chevre baby bok choy imam strawberry thai sesame heavy whipping cream autumn pears sweet cream cheese sherry tuscan dijon parmigiano cake walnuts leeks tenderloin cranberry celery root sour cream peas cointreau scapes pie green pepper Cider plums feta egg noodles basil celebration yellow onion bell pepper bbq carrot tops kohlrabi brown sugar lemon grass tart shrunken heads chicken dinner salad compote latkes reggiano spelt arugula wasabi goat Cheese baguette spring pine nuts bean coeur a la creme chilies Swiss Chard pasta verde nectarine bayeldi vanilla wafers chili sunchokes maple syrup