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

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