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


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