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


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