Recipes

Dilly Beans

Friday, August 21, 2015

Recipe from Ball Blue Book

Ingredients
2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill

Directions
Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Add 1/2 tsp cayenne pepper, 2 cloves garlic, and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4-inch-headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Yields about 4 pints or 2 quarts Read More...


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

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