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

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