the shelling bean is something new to me this year, but i've become pretty enamoured of them. just look how pretty!
i've seen them described as "teenage" beans - not young enough to eat the pod, ala edamame, or old enough to keep like dry beans, but just old enough to mouth off and get into trouble. i mean, old enough that you just simmer them for 20 or so minutes for creamy delicious beany delight.
at first, i thought i'd do a soup with these tonight, but i couldn't think of any grains we had on hand that would go well. so i decided on beans and rice, but we were out of rice. so pasta it was. the pictures don't really do it justice - we had green spinach, red peppers, and these purple-ish beans that held their color fairly well. throw in some garlic, red pepper flake and lemon juice, and you've got yourself a meal. all the produce was from yesterday's farmer's market except the lemon. yum.
4 comments:
mmm sounds delicious! I've never really cooked with those pod types of beans and am going to look for them at the market.
I have been eyeing these at the farmer's market, but the last time I got them it took SOOOO long to get them all out of the shell.
foodhoe: you should! they're only available for a short time in the fall. should have mentioned that they're best eaten soon after purchase - within a say or so.
maggie: i do enjoy shelling peas and beans. and i got less than a pound since we were going to be out of town for the evening, but i think it's less work than cooking dry beans.
I had to laugh at the teenage bean comment - LOL! The soup looks yummy. I am hoping to add beans to our garden next year. Thanks for the post; I am enjoying your blog :)
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