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


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