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

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