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


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