Currently viewing the tag: "braised"
This grew out of my liking for carrots and orange juice. Mint often appears with carrots at my table, and basil and mint often swap places in recipes, so it just seemed natural. Using bigger chunks of carrot allows the flavor of the carrot to develop while keeping it from getting really soft.
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Peeling the squash before cutting makes it easier. Don’t worry about getting all the peel off; a little left on is fine and looks nice. If it is easier, cut it into larger pieces, and use a very sturdy peeler such as the kind with the u-shaped handle. Save the seeds to roast; just wash well and dry, then oil and sprinkle with salt and bake 10-15 minutes at 350°F or until done. Eat as is or save and use as garnish for this dish.
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This is your basic method for cooking shelling beans (or “shellys” as some people call them) such as cranberry, borlotti, or Tongues of Fire. This recipe is a great jumping-off point. You can eat these beans “as-is”, and if you have leftovers they go great with grains or into a soup such as a minestrone. You can use this recipe and add in sausages and cooked rapini for a one dish meal, or you can use a nice vegetable stock with some carrots and celery and add some long cooked farro, and puree for a wonderful soup. If you have pesto, it is a wonderful seasoning for these beans. Just stir in a dollop and enjoy an end of summer treat. Enjoy shelling beans while you can, as the season is fairly short, and then these will all be dried beans.
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