Simple Shelling Beans

Friday, July 17, 2015

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

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


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