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


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