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

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