Hello from the Blue Ridge!
The garden is starting to wind down a bit. It's that time of year where anything that was a bit neglected is quite obvious. Case in point..beans. I started off so earnestly with my bean harvesting, but then summer went into full swing, and you know how it goes. Next thing I know I have big tough pods of beans. Time for shelly beans! Shelly beans are beans that are too big to eat in pod form, but not fully dry enough to store long term. They cook more quickly than their dry counterparts, with no need to soak. They often have a lovely sweet taste, but are often overlooked because the shelling is more cumbersome at this stage. So worth it though. And look at the colors! So pretty!
So what to do with my fresh beans? Tonight I'll be making a favorite...Sausage, Beans, and Greens. Smoked sausage, scarlet runner beans, and spinach from the garden. It'll use up a good dose of the garlic I harvested a few weeks back, and paired with some crusty bread, makes a quick and delicious meal on a cool mountain summer evening.
Let's talk quickly about Instant Pots. Chance are, if you're reading this, you already own one. But if you are like me, a last holdout because I don't fall for trends, and don't have room in my kitchen for ONE MORE DAMN GADGET...listen... You need an Instant Pot. I bought this one, and absolutely love it, for two primary reasons: dried beans, and pressure cooking meat. I seriously can't believe how easy it is to cook a bag of dried beans with this thing. But anyways...I hope you enjoy this recipe.