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


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