Long time fans, it was a thrill to finally be invited to represent on KCRW’s Good Food! Our chef, Matt, gave a Market Report (listen to it here) featuring Mc Grath Farm’s shelling beans. Part of the deal is providing a recipe, so Matt created this one:
SHELLING BEAN PANZANELLA (serves 6-8)
INGREDIENTS:
3 cups shelling beans, cooked (see below)
1 large heirloom tomato, cored, diced
2 cucumbers, sliced
2 cups basil leaves, sliced
1 small red onion, thinly sliced
1/2 cup balsamic vinegar
4 slices rustic bread, grilled and rubbed with garlic
salt, pepper, and olive oil to taste
PROCEDURE:
Cooking fresh shelling beans is easy, because they already have water within the bean and don’t need to be soaked. We suggest you cover the beans in a sauce pot in a 50% water 50% olive oil cooking stock and simmer the beans with herbs, garlic and shallots until tender in (about 30 mins). This will give you plump, creamy beans that will last longer in the refrigerator. Add a little red wine vinegar and they will last even longer. Keep the beans stored in their cooking liquid for up to a week and use in salads, soups or as a nice alternative to mashed potatoes but prepared the same way.
In a large mixing bowl, season the tomatoes with salt, pepper and a couple tablespoons of olive oil. While that macerates, combine the onions, basil, cucumbers and balsamic in a separate bowl and toss to coat.
Combine all ingredients: Tomatoes, Cucumber mix Beans and Grilled Bread and toss. Serve immediately alongside Roast Chicken or Beef or garnished with a fresh milk cheese such as buratta.
