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


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