Store your fresh shell beans in a paper bag or basket in the refrigerator.  Use within a few days.  Dried beans can last six months or more.


Shell Beans and Beyond
From From Asparagus to Zucchini

1 pound in-the-pod shelling beans (Cranberry, Tongue of Fire, etc.), shelled and rinsed
1 medium onion, quartered
4 sprigs fresh thyme
kosher salt
extra-virgin olive oil

Place beans, onion, and thyme in a medium saucepan with water to cover.  Simmer gently until tender; this may take 15 minutes for really fresh beans, or up to 35 for older, drier beans.  Drain; remove onion and thyme.  Place beans in a bowl and add a pinch of salt, and drizzle with olive oil.  Eat warm or at room temperature.  You also can further cook the beans in a skillet with oil, mash them up a bit, and serve on top of grilled bread.  Cooked beans added to a skillet of freshly fried crumbled bacon is quite delicious, too.
Makes 2-4 servings.

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