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| Green Beans! | |
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| Topic Started: Feb 4 2016, 12:39 PM (349 Views) | |
| swing | Feb 4 2016, 12:39 PM Post #1 |
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swing
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I bought a bag of green beans today at Costco, unless we eat them every day for a week they are going to disintegrate. Any idea how I can preserve these? We used to freeze green beans on the farm but had to blanche them first. I suppose this is still the preferred way or they will be mush. |
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| Durgan | Feb 5 2016, 11:16 AM Post #16 |
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Veteran Member
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Green beans are enjoyable when picked very small, steam cooked and served with butter. When fully mature they are not so tasty and the texture is bit tough. However they do store for a week or more without too much deterioration. Pickling at best is mostly for use as a condiment. In our cold climate and short growing season any edible vegetable is usually welcome. |
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| agate | Feb 5 2016, 02:38 PM Post #17 |
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Really a bitter aftertaste...I love green beans and have them lots when they are available fresh in summer. I usually have a pot growing with pole beans but have not done that this past 2 years, maybe this year. |
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| Darcie | Feb 5 2016, 04:09 PM Post #18 |
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Skeptic
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I like small french green beans blanched, then throw in ripe sliced olives a chopped avocado and cremini sliced mushrooms. I put balsamic vinegar on it all and have a feast of a salad. |
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| Olive Oil | Feb 5 2016, 05:24 PM Post #19 |
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Gold Star Member
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An old fashioned bean salad with green beans, canned yellow beans, garbanzos, kidney beans , and onion rings is always good and lasts a long time. I use equal amounts of oil, sugar and vinegar. And lots of dill, tarragon, or basil or a mixture of spices. |
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| Darcie | Feb 6 2016, 03:08 AM Post #20 |
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Skeptic
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Do the same and sometimes add a yellow, red and green pepper sliced thinly. Really good salad. |
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| lilal | Feb 6 2016, 08:28 AM Post #21 |
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Blue Star Member
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Agreed that the best green beans when, as Darcie said, cooked properly are the ones from Costco but also find that the package is TOO big! We only buy them when we are having company to help us eat them. My mother-in-law used to make dill pickles with green beans when she had a poor cucumber crop. This sounds much like hers: http://allrecipes.com/recipe/62594/crisp-pickled-green-beans/ |
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| Shorty | Feb 7 2016, 06:17 PM Post #22 |
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Red Star Member
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We travel to the southwestern US three or four times a year. In your average restaurant, green beans are almost always the vegetable served regardless of season. It's not just a few on the plate, it's a huge pile. They must be easy and cheap to grow. I really like green beans, especially those fresh from the farmers market. My original Grean Bean salad was a can each of green, yellow and kidney beans, all drained. The dressing was 1 part oil, 2 parts sugar, 3 parts vinegar. Easy to remember because it was alphabetical. The vinegar was taken from your jar of sweet pickles. Naturally additions happened as my palette aged. |
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| haili | Feb 9 2016, 12:37 AM Post #23 |
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Gold Star Member
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I'd freeze them and use them up in soups and casseroles. It doesn't take that long to blanche, chill and bag them. |
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