In the book Sunday suppers at lucques - Suzanne Goin calls for shell beans. Is this a generic class of beans or is it one particular bean? What kinds of beans would work? Thanks.
Monita is a Recipe Tester for Food52
I'm not familiar with the book but I believe she's talking about a general class of beans with shells. You might enjoy reading this article from Mother Earth News about growing shell beans
Shell beans are still in their 'shells' (dried pods)- in other words, a recent harvest. The pod is dry but the bean is plump and moist, and less cooking required. A real treat, usually only available from a farmer who grows them.
June is a trusted source on General Cooking.
"Shell Beans" are also known as cranberry beans. Their formal name is probably Borlotti Beans. They are a white bean speckled with red. VERY tasty beans! I like to make Pasta Fagiole with them.
Cooks Thesaurus states: " cranberry bean = borlotti bean = saluggia = shell bean = salugia bean = crab eye bean = rosecoco bean = Roman bean = fagiolo romano Notes: These have an excellent, nutty flavor, and are commonly used in Italian soups and stews. Substitutes: fresh cranberry bean OR tongues of fire beans (very similar) OR cannellini bean OR Great Northern bean OR pinto bean OR chili bean."
Please enter a valid email address.
Well played. You deserve a cookie.
More fun than building a snow man (and warmer, too!)
Brew beer this holiday.
How to soften brown sugar.
What a ham!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.