Cynthia's Kitchen - Shelling Beans and Roasted Peppers
Simple Shelling Beans
Combine 1 cup shelled beans, 1 quart water, 2 garlic cloves, and some herbs (thyme, oregano, sage), and a pinch of baking soda. Simmer over low heat until beans are tender - about 30 minutes. Then use in any recipe.
You can add 1/2 pound of diced tomatoes, simmer a few minutes, take off heat and add 1 Tbls butter or oil and a little salt.
OR drain beans and add your favorite vinaigrette to the warm beans along with some basil for a great room temperature bean salad.
Shelling beans are great with any dish. Be creative. Add some sautéed onions, peppers, or greens or even sausage or leftover chicken, to the beans after they are cooked.
I love roasted peppers and they are so easy to make. I use my gas burner or the gas grill. Just put a whole pepper directly on the gas burner or grill and keep turning until skin is charred. Then I place in a paper bag until it cools. Take off charred skin, open it up and remove seeds. I tear pepper in strips, add a little olive oil, smashed garlic, and some rosemary sprigs. In the fall I make a lot of roasted peppers and freeze in bags to eat all winter.
They make a delicious condiment to add to salads, appetizers, sandwiches.