Simple Shelling Beans

Friday, July 17, 2015

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

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


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