Pearls Beans Recipes

Steps:

• If you are using fresh green beans, boil them 5 to 8 minutes or until they are tender.
• Sauté the pearl onions in the olive oil until they are translucent.
• Add the green beans (with ends removed) and summer savory and cook over low heat until heated through.
• Season to taste with salt and pepper, add some unsalted butter if desired and serve hot.
• Make it even yummier and heartier by throwing in some crumbled bacon or small diced ham.
• For a Vegan/Vegetarian version omit the optional bacon and ham or use Vegetarian bacon or Vegetarian ham.

Steps:

• Brown meat.
• Add other ingredients.
• Heat in 350 degree oven until hot.

Steps:

• Fill a bowl with ice water. Cook the green beans in salted boiling water until tender but still bright green, about 5 minutes, then drain and chill in the ice water to stop the cooking. Remove from the ice water and pat dry.
• In a large bowl, whisk together the hazelnut oil, vinegar and honey, and season to taste with salt and pepper. Add the green beans to the bowl with the dressing and toss to coat, adding more salt and pepper if needed. Transfer to a serving bowl or platter and top with the toasted nuts and lemon zest.

Steps:

• Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.
• Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
• Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
• Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.