Fresh Shellie Shelly Beans Recipes

Steps:

• 1. Pick through beans for debris, and other foreign particles, then wash & drain.
• 2. Add the beans to a medium size pot, Add in the celery, onions, garlic, ham and spices. Add enough water or chicken broth to cover beans. Cover with a tight fitting lid, and bring to a boil. Skim off any accumulated foam. Lower heat so beans will simmer. Proceed to cook on medium high until beans are tender.
• 3. Check pot periodically to make sure beans are still covered with liquid, and replenish as needed. Continue cooking until beans are tender or as desired. Stirring occasionally I cooked mine about 1 1/2 hours. Taste and adjust seasoning if desired.
• 4. Serve as desired.
• 5. I served mine with a skillet of Southern Style Corn Bread. I enjoyed every morsel.

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.

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.

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.