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


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