Fresh Shellie Shelly Beans Recipes

SWEET AND SOUR GREEN BEANS

Sweet and Sour Green Beans image

A slightly tart green bean side dish flavored with onion and bacon. Goes great with ham or pork.

Provided by DEBOKC

Categories Side Dish Vegetables Onion

Time 27m

Yield 6

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans green beans, drained, juices reserved
3 slices bacon, chopped
1 cup chopped onion
1 tablespoon all-purpose flour
¼ cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper

Steps:

Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 12.6 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 892.6 mg, Sugar 7.7 g

FRESH SHELL BEANS WITH CARAMELIZED ONIONS AND SAGE

Fresh Shell Beans With Caramelized Onions and Sage image

Another fabulous recipe from Wilson Farms in Lexington MA. If you're a fan of fresh food and ever in or near Lexington, you've got to go to this place! It's indescribably amazing.

Provided by KLHquilts

Categories Beans

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs cranberry beans or 3 lbs lima beans, pods discarded
2 yellow onions, large with ends removed and skinned
1 carrot, peeled and cut into quarters
2 stalks celery, cut into quarters
4 garlic cloves, whole
2 garlic cloves, thinly sliced
1 bay leaf
1/4 cup sage, fresh and thinly sliced
1/3 cup roasted red pepper, diced
1/2 teaspoon anchovy paste
2 tablespoons olive oil
salt and pepper

Steps:

Slice the onions into thin slices.
In large pot, heat the oil at medium-high heat. Add the onions; do not stir until onions start to brown.
Lower heat and continue browning for about 20 minutes. You want the onions to brown evenly, but be careful they don't burn.
Add carrots, celery, whole garlic cloves, and bay leaf. Cook for another five minutes.
Add 1 teaspoons salt and pepper, beans, and enough water to cover everything by an inch. Bring to a simmer.
Check beans after simmering 30 minutes; they should be almost soft.
Cook another 10-20 minutes, or as needed. Remove from heat, drain, and reserve liquid. Remove carrots, celery, bay leaf, and garlic.
Heat a saute pan over medium heat and add a tablespoon of olive oil. Add sliced garlic, anchovy paste, and roasted red peppers. Cook until garlic starts to brown.
In a large bowl, combine garlic mixture, beans, sage, and one cup of reserved liquid. Season with salt and pepper.
Serve with a first-rate crusty bread.

SHELL BEAN RAGOUT

Shell Bean Ragout image

Shell beans take less than half the time to cook than their dried counterparts. Look for varieties such as mottled pink and white cranberry beans, also known as borlotti beans; large scarlet runner beans that are mottled and purple, despite the name; and pale yellow cannellini beans.

Provided by Martha Rose Shulman

Categories vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 to 1 1/4 pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1 3/4 to 2 cups, shelled)
1/2 onion
3 plump garlic cloves; 1 crushed, 2 minced
Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine
Salt
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices
1 celery stalk, chopped
1 cup peeled, seeded and chopped tomatoes (about 3/4 pound)
Ground black pepper
1 good-size pattypan squash or other summer squash, quartered and sliced 1/4 inch thick (about 2 cups)
Slivered fresh basil leaves for garnish
Freshly grated Parmesan for garnish

Steps:

In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 8 grams

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