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


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