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

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