Saturday, August 10, 2013

Braised Dragon Tongue Shelling Beans


Fresh shelling bean season is so short that I rarely get to make more than a dish or two with them each year. Last year, I used them in a corn-bean side dish that sat beneath some fresh abalone.

This week, Dragon Tongue shelling beans showed up in our CSA box, Kitchen Elf 2 shelled them all.

Then we braised them in a little bit of water and olive oil, with some minced garlic and some fresh herbs. They cook quickly usually in less than half an hour. Season with salt and pepper before serving.

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