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


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