Best 4 Fresh Shell Beans With Caramelized Onions And Sage Recipes

FRESH SHELL BEANS WITH CARAMELIZED ONIONS AND SAGE

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.

CARAMELIZED ONIONS & FAVA BEANS (BROAD BEANS)

Steps:

• If you are using fresh- shell the beans, add to boiling water, cook for apprx 10 minutes, dash into cold water and remove outer membrane from each bean.
• If you are using frozen ensure they are cooked.
• Canned are ready as is.
• Heat the oil& Butter in a skillet add onions and garlic saute over medium heat until the onions are golden brown apprx 20 minutes.
• Add Fava beans, cook until heated through.
• Place beans& Onions in an oven proof dish.
• Sprinkle with cheese and broil until cheese is golden.
• You may make this dish ahead up to where you add the beans to the onions, place beans and onions in casserole dish, sprinkle with cheese and 25 minutes before serving pop into a 350F oven, broil for last few minutes to brown the cheese.

BEANS 'N' CARAMELIZED ONIONS

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onions over medium heat until softened. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in vinegar and brown sugar., In a pot of boiling water, cook green beans, uncovered, until crisp-tender, 4-7 minutes; drain. Add to onions; cook 1 minute, tossing to combine. Stir in bacon; sprinkle with salt and pepper.

SHELL BEAN RAGOUT

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.