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

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