left to right: tongue of fire, black, flageolet, cannellini fresh shelling beans
tongue of fire shelling beans
Flageolet shelling beans
Shelling Beans These are a fall treat: you do need to shell them, then you get a delicate, delicious treat that doesn't need to be cooked as long as a dried bean, but can be used in many of the same places. You can cook them a bit until tender in broth or water and use where you would cooked dry beans. they also work well in most fava bean recips. Here's something out the book Chez Panisse Vegetables (by A. Waters): Fresh shell beans in their pods can be stored in the refrigerator for several days. Good air circulation is important to prevent mold. Once shelled, the beans should be covered or put in a plastic bag and refrigerated no longer than overnight. Cooked beans will keep for a day or so in the refrigerator, submerged in their cooking liquid. See the "Fresh Shell Bean Gratin" recipe below: it's delicious!
Fresh Shelling Beans with Buttered Crumbs with Rosemary
1C fresh bread crumbs
1/4C chopped fresh parsley, packed firmly
1T minced fresh rosemary
salt and pepper to taste
1 1/2 pounds shelling beans, fresh out of their shell
2t melted butter
1T lemon juice
Melt butter in skillet over low heat. Add bread crumbs and cook, stirring constantly, until they are golden brown. Transfer to a bowl. Blend parsley and rosemary together then combine with the crumbs. Season with salt and pepper. Separately steam the beans until just tender. Remove to a warm plate and stir in the melted butter and lemon juice. Salt and pepper to taste. Top with the breadcrumb mixture and serve. Serves 4-6
Fresh Shelling Bean & Basil Soup
Preheat oven to 400F.
6 slices chewy, country-style bread
2 T. olive oil
2 garlic cloves
1 T. extra virgin olive oil
2 garlic cloves, minced
1 yellow onion, minced
5 c. chicken broth
3-4 c. fresh shelled beans, or other shelled white beans (about 4#)
1 bay leaf
1 t. freshly ground pepper
1/4 lb. pencil-thin French haricot vert beans, cut into 2" lengths
1/2 c. basil leaves
1/4 c. extra virgin olive oil
Preheat oven to 400F. Place the bread slices on a baking sheet and bake
for 15 mins. Remove from oven and drizzle with olive oil. Return to oven
and bake for another 5-10 mins. until toasts are firm and lightly
golden. Remove and let cool, then rub both sides of each toast with a
garlic clove. Set aside.
Soup: Heat the olive oil over medium heat in a heavy-bottomed
Add the garlic and onion; cook, stirring for a minute or two, until the
onion is translucent.
Add the chicken broth, beans,, bay leaf and pepper. Bring to a boil,
reduce the heat to low and simmer for 20 mins., or until the beans are
soft. Taste for salt, adding more is needed. Remove the bay leaf.
Remove 1 c. of the beans, puree in a processor or blender, then return
them to pot. Add the optional haricot vert and simmer for a few moments,
until the haricot vert are just tender.
While the beans are cooking, puree the basil and olive oil. Set aside.
To Serve: Place a toast in the bottom of each soup bowl, then
the soup. Add a teaspoon of the basil sauce to each, giving half a stir
with the spoon to make a swirl.
Pasta with Fresh Shelling Beans and Broccoli
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2 pounds loosely chopped tomatoes or
1 28-ounce can diced tomatoes in juice
1/4 cup water
1 1/2 pounds shelling beans, shelled and lightly steamed til tender/firm
1/2 cup chopped fresh basil
8 ounces orecchiette (little ear-shaped pasta; about 2 cups) or medium pasta shells
1 pound broccoli crowns, separated into small florets (about 5 cups)
3 tablespoons freshly shaved Parmesan cheese
Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
Per serving: calories, 423; total fat, 10 g; saturated fat, 2 g; cholesterol, 3 mg; fiber, 11 g Makes 4 servings.
Adapted from Bon Appétit
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