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

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