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

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