Recipes

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

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