Best Fresh Shellie Shelly Beans Recipes

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

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.

SHELLY BEANS WITH COUNTRY HAM

SHELLY BEANS WITH COUNTRY HAM image

Another southern classic. As usual, fresh is best.

Provided by Teresa G. @sokygal

Categories Vegetables

Number Of Ingredients 10

Ingredients

1 tablespoon(s) olive oil or bacon grease
1-1 1/2 cup(s) diced country ham or 1 ham hock
1 large onion, diced
1 clove(s) garlic, finely minced
1 teaspoon(s) ground black pepper
2 teaspoon(s) salt
- water to cover beans by 2 inches
1 1/2 cup(s) dried beans (such as red beans, horticultures, pinto etc.), soaked overnight, rinsed and drained
1-1 1/2 quart(s) fresh green beans, broken into bite size
1 tablespoon(s) ham flavored soup base (optional)

Steps:

In a 4 quart (or larger) dutch oven or stock pot, over medium-high heat, add oil or grease and ham. (If using ham hock, see step 4.)
Saute for 1 minute, add onion and continue to saute until ham and onions just begin to brown.
Reduce heat to low, add minced garlic and saute for 30 seconds.
Quickly add about 2 cups of water to the pot and increase heat to high. (If using ham hock, add now.)
Add dried beans, green beans and enough water to cover by at least 2 inches.
Bring to a boil, reduce heat to low/medium-low, cover and let simmer for 2 hours, checking every 1/2 hour to see if additional water is needed.
Add 2 teaspoons ham soup base, cover loosely (to allow some evaporation) and simmer 1 to 3 additional hours, occasionally checking liquid level in pot. (Allow liquid level to reduce to just barely covering the beans.)
Taste beans and add salt and pepper to taste.
NOTE: Small red potatoes may be added during last 1/2 hour of cooking if desired.
Cover and refrigerate leftovers.