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
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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