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


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