Currently viewing the tag: "cranberry shelling beans"
Pistou is the French equivalent of pesto, but has no nuts or cheese. The cheese is added either to the soup or scattered over the soup at the end. This soup is only inspired and is not a true pistou, just in case any Provençal are reading this.
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The beans get cooked and dropped into a dressing while still hot so they absorb lots of flavor. The tomatoes add bright notes to the salad while the lettuce texture plays well with the other elements. The beans could be made a day or two ahead, and would easily mix into other preparations.
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Beans and peas are one of those marvelous crops that not only taste delicious, they actually give back nutrients into the soil. Peas can take nitrogen out of the air and “fix” it into the soil. Nutritious for you, nutritious for the earth. We offer several kinds of beans throughout the season.
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This is a substantial salad that is good when it is hot. It is composed of recipes that are already on the website except for the lavender quickled carrots. Lavender is fun to use in savory dishes and goes well with fennel. The meaty blandness of the beans and the vinegar of the dressings keep the lavender from being too much. The lavender should come across as a piece of pleasing music heard from the next room, not like someone wearing too much scent sitting down next to you.
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INGREDIENTS:
2 cups cooked cranberry beans (see recipe for “Basic Braised Shelling Beans” on site) 1 bunch collard greens, stemmed and shredded 1/8th inch, washed 2-3 “spring” onions (1 cup) sliced thinly into shreds 3 cloves garlic, minced ¼ cup diced ham, or a 1-inch chunk from the end of a prosciutto (Some delis will save these for you if you ask. They are excellent for seasoning dishes such as this.) slashed with a few deep cutsContinue reading »
This recipe turns on two other basic recipes – Roast Beets, and Braised Shelling Beans-for a fairly easy to make dish that is filling and pretty in a bowl. Although the beets may seem an odd fit here, the earthiness of the beets links to the earthiness of the beans and carrots, while the vinegar and natural sugars of the beets make them an excellent foil to the rest of the ingredients.
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I was fishing for recipes at our family reunion and my auntie gave me this easy soup recipe. She says it is a big hit with her household. Instead of using canned beans, try it with your braised cranberry shelling beans or other white beans.
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This is a dish that straddles the line between soup and stew. It is similar to Ribbolita or Minestrone, and is the sort of thing you can eat for 2-3 days, changing it each day by adding something or other to the pot and cooking it a little longer. Also, if you have a Parmesan cheese rind, this is a great time to use it.
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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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