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


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