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	Comments on: CSA: Week ten, bean bungle	</title>
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		<title>
		By: germi		</title>
		<link>http://kateflaim.com/2008/09/csa-week-ten-bean-bungle/comment-page-1/#comment-556</link>

		<dc:creator><![CDATA[germi]]></dc:creator>
		<pubDate>Sun, 07 Sep 2008 00:23:25 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/?p=495#comment-556</guid>

					<description><![CDATA[First, I must say that I love the query &quot;Mom or Germi, can you help me out here?&quot; - I am in really good company here!

The first thing I thought of when I read this post was a dish I always get at a local Chinese restaurant, which looks for all the world like green beans, but are slightly chewier and incredibly tasty - they are called &#039;kidney beans&#039; on the menu ... but I never knew what they really were.
But maybe they ARE kidney beans, just not shelled!
I took a quick look through some recipe databases, and saw what looks like some yummy recipes for braised shell beans - so I think you stumbled upon a great new way to eat beans!
Leave it to you, Kate!]]></description>
			<content:encoded><![CDATA[<p>First, I must say that I love the query &#8220;Mom or Germi, can you help me out here?&#8221; &#8211; I am in really good company here!</p>
<p>The first thing I thought of when I read this post was a dish I always get at a local Chinese restaurant, which looks for all the world like green beans, but are slightly chewier and incredibly tasty &#8211; they are called &#8216;kidney beans&#8217; on the menu &#8230; but I never knew what they really were.<br />
But maybe they ARE kidney beans, just not shelled!<br />
I took a quick look through some recipe databases, and saw what looks like some yummy recipes for braised shell beans &#8211; so I think you stumbled upon a great new way to eat beans!<br />
Leave it to you, Kate!</p>
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		<title>
		By: Beth		</title>
		<link>http://kateflaim.com/2008/09/csa-week-ten-bean-bungle/comment-page-1/#comment-555</link>

		<dc:creator><![CDATA[Beth]]></dc:creator>
		<pubDate>Thu, 04 Sep 2008 18:09:08 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/?p=495#comment-555</guid>

					<description><![CDATA[Those were shell beans and I love them. I&#039;ve never cooked the pods so I will definitely try that. How long before they were tender?
As for the lovely fresh shell beans, I made a simple gratin out of them last week and we licked the dish clean. Cook the shell beans until tender in water on a slow simmer, about 15 minutes. Meanwhile, sweat an onion, minced garlic and a few chopped sage leaves until tender. Then I threw in a handful of kale leaves cut into strips and a chopped-up tomato. When the tomatoes start giving up their liquid - 5 minutes tops - add the strained beans (save the bean liquid!). Dump into a gratin dish, season generously with salt and pepper, pour in enough bean liquid to barely come up to the top and top with oiled bread crumbs. Drizzle with a string of olive oil and bake at 375 until crumbs are crispy and every thing else is pipping hot. Yum.
I am growing these next year because they cost the earth at the Farmers&#039; Market - why is that? Not much of a demand?
xox
M.]]></description>
			<content:encoded><![CDATA[<p>Those were shell beans and I love them. I&#8217;ve never cooked the pods so I will definitely try that. How long before they were tender?<br />
As for the lovely fresh shell beans, I made a simple gratin out of them last week and we licked the dish clean. Cook the shell beans until tender in water on a slow simmer, about 15 minutes. Meanwhile, sweat an onion, minced garlic and a few chopped sage leaves until tender. Then I threw in a handful of kale leaves cut into strips and a chopped-up tomato. When the tomatoes start giving up their liquid &#8211; 5 minutes tops &#8211; add the strained beans (save the bean liquid!). Dump into a gratin dish, season generously with salt and pepper, pour in enough bean liquid to barely come up to the top and top with oiled bread crumbs. Drizzle with a string of olive oil and bake at 375 until crumbs are crispy and every thing else is pipping hot. Yum.<br />
I am growing these next year because they cost the earth at the Farmers&#8217; Market &#8211; why is that? Not much of a demand?<br />
xox<br />
M.</p>
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