Recipes

Dilly Beans

Friday, August 21, 2015

Recipe from Ball Blue Book

Ingredients
2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill

Directions
Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Add 1/2 tsp cayenne pepper, 2 cloves garlic, and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4-inch-headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Yields about 4 pints or 2 quarts Read More...


Simple Shelling Beans

Friday, July 17, 2015


Ingredients 
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
Salt
Pepper


Directions
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


Tags

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