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

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