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

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