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Location: By the sea, by the sea, by the beautiful sea
68,329 posts, read 54,400,252 times
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Was a slacker for a few days, let General Tso and friends make my dinner. Tonight was pork tenderloin, new potato home fries, buttered carrots with caraway seed, washed down with Pino Grigio
Have you ever seen any? Wow.. I went to the local farmers market today and saw these wonderful look beans. I just had to get them if only for their beauty.
Shell the bean and rinse.
In a pot, heat 2 Tbs olive oil and saute 1/4 cup diced onion, 1 tsp minced garlic, 1 tsp thyme leaves ( I used dried thyme) When the onions are translucent (5 minutes), add the shelled beans and cook a few minutes, coating in the oil. Now add water to cover by 2 inches and a bit of salt (enough to season the water); simmer 10 to 15 minutes until the beans are just tender.
Remove from the heat and cool the beans in their liquid. When cool, drain the beans and save the liquid .
Now, in a saute pan you heat some more olive oil and add sliced shallot (or onion, if that’s what you have) and some thyme; season with salt and pepper and cook a minute or two and then add the cooked beans. Stir around gently, don’t crush the beans; now add 1/2 cup (or more) shell bean liquid to moisten.
Taste for seasoning, cook a few more minutes, until it’s hot. Add some basil and parsley.
Have you ever seen any? Wow.. I went to the local farmers market today and saw these wonderful look beans. I just had to get them if only for their beauty.
Shell the bean and rinse.
In a pot, heat 2 Tbs olive oil and saute 1/4 cup diced onion, 1 tsp minced garlic, 1 tsp thyme leaves ( I used dried thyme) When the onions are translucent (5 minutes), add the shelled beans and cook a few minutes, coating in the oil. Now add water to cover by 2 inches and a bit of salt (enough to season the water); simmer 10 to 15 minutes until the beans are just tender.
Remove from the heat and cool the beans in their liquid. When cool, drain the beans and save the liquid .
Now, in a saute pan you heat some more olive oil and add sliced shallot (or onion, if that’s what you have) and some thyme; season with salt and pepper and cook a minute or two and then add the cooked beans. Stir around gently, don’t crush the beans; now add 1/2 cup (or more) shell bean liquid to moisten.
Taste for seasoning, cook a few more minutes, until it’s hot. Add some basil and parsley.
They were great!
I have seen these at a local asian fruit and vegetable stand but never made them. I will have to try them next time I see them thanks for posting
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Cranberry Beans
