Serves 4 - recipe courtesy Bobby Flay
Soup:
1/2 pound Spanish chorizo, cut into 1/4-inch thick slices
1 large Spanish onion, finely chopped
4 cloves garlic, coarsely chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/2 pound kale, coarsely chopped
1 cup white wine
8 cups chicken stock
2 cups cranberry beans, soaked overnight [no need to soak when using the fresh ones from the farm!]
Heat a medium saucepan over high heat. Add chorizo and cook until lightly golden brown and fat has rendered. Remove chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. Add the onions, garlic, carrots and celery to the fat and cook until soft. Add the kale and cook until slightly wilted. Add the wine and the chicken stock and bring to a simmer. Add the beans and cooked chorizo and cook until the beans and the kale are soft, about 1 hour. Ladle soup into bowls and serve with the toast.
Oven Dried Tomato Toast:
3 plum tomatoes, sliced 1/8-inch thick horizontally
1/2 cup olive oil
4 cloves garlic
12 slices of French baguette, sliced into 1/3-inch thick slices on the bias
Salt and freshly ground pepper
2 tablespoons finely chopped fresh oregano
Preheat oven to 200 degrees F. Place sliced tomatoes on a baking sheet lined with parchment paper. Place tomatoes in the oven and bake in the oven for 6 to 8 hours or until the tomatoes are dried and have lost all of their moisture. Heat oil in a small saucepan over low heat. Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees. Brush the bread on both sides with the garlic oil. Place a slice of tomato on each piece of bread, season with salt and pepper and sprinkle with some of the oregano. Bake in the oven for 5 to10 minutes, until the bread is lightly golden brown.
Showing posts with label shell beans. Show all posts
Showing posts with label shell beans. Show all posts
Tuesday, September 14, 2010
Shaker Fresh Cranberry Bean Chowder
Yield 7 cups - Courtesy of Jasper White's FIFTY CHOWDERS (Scribner, 2000)
2 pounds fresh cranberry beans (shell beans) in the pod
4 ounce slab (unsliced) bacon, rind removed, cut into 1/3-inch dice
1 clove garlic, finely chopped (1 teaspoon)
1 large onion (12 ounces), cut into 1/2-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
1 dried bay leaf
5 cups chicken broth, or water
1 pound ripe tomatoes, peeled and cut into 1/2-inch dice, with their juice, or 1 1/2 cups diced (1/2 inch) canned tomatoes with their juice
2 tablespoons dark molasses
Kosher or sea salt and freshly ground black pepper
For garnish: 3 scallions, thinly sliced
Shuck the beans and discard any that are soft or blemished. You should have about 3 cups.
Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.
Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low.
Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the sliced scallions.
2 pounds fresh cranberry beans (shell beans) in the pod
4 ounce slab (unsliced) bacon, rind removed, cut into 1/3-inch dice
1 clove garlic, finely chopped (1 teaspoon)
1 large onion (12 ounces), cut into 1/2-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
1 dried bay leaf
5 cups chicken broth, or water
1 pound ripe tomatoes, peeled and cut into 1/2-inch dice, with their juice, or 1 1/2 cups diced (1/2 inch) canned tomatoes with their juice
2 tablespoons dark molasses
Kosher or sea salt and freshly ground black pepper
For garnish: 3 scallions, thinly sliced
Shuck the beans and discard any that are soft or blemished. You should have about 3 cups.
Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.
Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low.
Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the sliced scallions.
Old Bay Cranberry Beans
Serves 4 - from 366 Delicious Ways to Cook Rice, Beans and Grains.
This is a quick recipe for a tasty bean that is underutilized in this country. The beans are simply cooked along with aromatic vegetables and Old Bay Seasoning (usually used in crab boils).
1 cup fresh cranberry beans
4 cups water
1 onion, halved
1 celery stalk
1 small carrot
3 stems parsley
1 tablespoon Old Bay Seasoning
Salt
Combine the beans in a saucepan with everything except the salt. Cover and bring to a boil, then reduce heat and simmer gently about 20 minutes until beans are tender. Discard the vegetables and parsley. Add salt to taste. Lift beans out of cooking water with slotted spoon and serve.
This is a quick recipe for a tasty bean that is underutilized in this country. The beans are simply cooked along with aromatic vegetables and Old Bay Seasoning (usually used in crab boils).
1 cup fresh cranberry beans
4 cups water
1 onion, halved
1 celery stalk
1 small carrot
3 stems parsley
1 tablespoon Old Bay Seasoning
Salt
Combine the beans in a saucepan with everything except the salt. Cover and bring to a boil, then reduce heat and simmer gently about 20 minutes until beans are tender. Discard the vegetables and parsley. Add salt to taste. Lift beans out of cooking water with slotted spoon and serve.
Sunday, February 22, 2009
Succotash
Adapted from a recipe in the Green Guide
Serves 6 as a side dish.
Ingredients:
1-1/2 pounds fresh shell beans
3 tablespoons extra-virgin olive oil
1 onion, minced
Salt
2 medium ears corn, husks and silk removed
12 cherry tomatoes, halved
8 large fresh basil leaves, thinly sliced
Freshly ground black pepper
Preparation:
Bring about 1 quart water to a boil in a medium saucepan. Shell the beans. There should be about 1-1/2 cups. Add the beans to the boiling water and cook for 15-20 minutes or until tender Heat 2 tablespoons of the oil in a large skillet over medium heat until shimmering. Add the onion and cook until softened, about 2 minutes. Cut or break the ears of corn in half crosswise, stand them on end on a cutting board, and slice all the kernels with the knife. You should have about 1-1/3 cups.
Heat the remaining 1 tablespoon oil in the empty skillet. Add the corn and cook, stirring often, until it just begins to brown in spots, about 2 minutes. Add the tomatoes and shell beans and cook until just heated through, about 1 minute. Add the onion and basil and cook, stirring constantly, until hot, about 1 minute. Adjust the seasonings, adding salt and pepper to taste. Serve hot, warm or at room temperature.
From Red Fire Farm
Serves 6 as a side dish.
Ingredients:
1-1/2 pounds fresh shell beans
3 tablespoons extra-virgin olive oil
1 onion, minced
Salt
2 medium ears corn, husks and silk removed
12 cherry tomatoes, halved
8 large fresh basil leaves, thinly sliced
Freshly ground black pepper
Preparation:
Bring about 1 quart water to a boil in a medium saucepan. Shell the beans. There should be about 1-1/2 cups. Add the beans to the boiling water and cook for 15-20 minutes or until tender Heat 2 tablespoons of the oil in a large skillet over medium heat until shimmering. Add the onion and cook until softened, about 2 minutes. Cut or break the ears of corn in half crosswise, stand them on end on a cutting board, and slice all the kernels with the knife. You should have about 1-1/3 cups.
Heat the remaining 1 tablespoon oil in the empty skillet. Add the corn and cook, stirring often, until it just begins to brown in spots, about 2 minutes. Add the tomatoes and shell beans and cook until just heated through, about 1 minute. Add the onion and basil and cook, stirring constantly, until hot, about 1 minute. Adjust the seasonings, adding salt and pepper to taste. Serve hot, warm or at room temperature.
From Red Fire Farm
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