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


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