Recipes

Dilly Beans

Friday, August 21, 2015

Recipe from Ball Blue Book

Ingredients
2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill

Directions
Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Add 1/2 tsp cayenne pepper, 2 cloves garlic, and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4-inch-headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Yields about 4 pints or 2 quarts Read More...


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

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