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

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