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

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