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


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