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


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