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applestar
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Location: Zone 6, NJ (3/M)4/E ~ 10/M

I found a bag of last year's beans in the bottom of the chest freezer :oops:
Top 1" (about 6 beans worth) were seriousy frost bitten, and another 1" was speckled so I relegated them to my one cat who loves string beans (she will go digging after the ends I tossed in the compost bag :roll: heck I START processing beans and she'll smell them and come running, then stand on her hind paws, reaching up for the countertop and begging :lol: ).

The rest looked fine but thawed soft with no squeak left in them, so I cooked them with bacon, onions, garlic, a bit of butter, and some diced beet leaf stems in water and chicken broth. Freshly ground black peppers and pink Himalayan seasalt before serving. I didn't cook them very long -- the beans were al dente (so to speak) and yummy. :D

I think I'll try the recipe with this year's beans too. :wink:

DoubleDogFarm
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How do you taste the beans after all that?
:lol: :lol:

Has anyone cooked snap beans then puree. Use them for soup base or other dishes?

Eric

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applestar
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Joined: Thu May 01, 2008 7:21 pm
Location: Zone 6, NJ (3/M)4/E ~ 10/M

It's a very different flavor after a lot of cooking vs. very light cooking.
Soup base sounds interesting. How about Pacific halibut stew? I could picture it with same size pieces of white potatoes and turnips for different flavored white chunks, or yellow potatoes for visual fun. Maybe pearl onions.... 8)



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