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  1. #1
    Kelly
    Guest

    Default Tip for Green Beans

    Green beans…fresh green beans…fresh green beans, stir-fried in olive

    oil until tender crisp with a dash of dill weed. My taste buds are

    looking forward to supper.



    Green beans are flourishing in gardens this summer. Are you

    anticipating that first taste of your homegrown green beans? Plain or

    enhanced with sauces, marinated or served in salads and soups, green

    beans win a place at the dinner table.



    Here are some tips to obtain the best flavor from your beans:



    Pick young beans with small seeds, should feel pliable and velvety,

    not tough. They should be about the size of a small pencil.

    Just before using - wash green beans in cold water. Trim and cut

    green beans. Vegetables cut or chopped ahead of time lose nutrients

    more quickly. A bean cutter is a useful tool for large batches.

    Use very little water, not more than one inch in the bottom of a pan

    for 1 lb. of beans.

    Cook beans in small batches. The fewer the beans, the quicker they

    cook and better they taste.

    Cook uncovered for first few minutes to preserve bright green color,

    then cover and cook until just tender crisp.

    Overheating and overcooking will cause discoloration.

    Beans will continue to cook after boiling water has been drained. You

    may want to remove them just before reaching the crisp tender stage

    or plunge them in ice water for salads.



    Green beans should be welcomed to your table year round. By freezing

    or canning the beans, you can provide an ample supply for your family

    to enjoy. Low in calories and sodium and a source of Vitamins A and

    C, green beans are perfect for all diets.



    For freezing, select young tender pods and blanch before freezing.


    For canning choose the more mature beans to help prevent mushiness.

    Use a Deluxe Bean Frencher to cut beans into elegant slender slices

    for canning. Be sure to use a pressure canner when canning green

    beans since they are a low acid food.



    However you like to serve them, don't let an ounce of flavor be lost

    in the preparation. Your taste buds deserve to relish every bite.












  2. #2
    Don Calkins
    Guest

    Default Tip for Green Beans

    on 7/10/07 5:23 AM, Kelly at feelmykissesnow@yahoo.com wrote:



    > Pick young beans with small seeds, should feel pliable and velvety,

    > not tough. They should be about the size of a small pencil.



    If they get away from you and the pods are getting tough, not to worry -

    make shell-outs. These are beans that have been "shelled out" before they

    get mature. Process them like any other vegetable or just cook and eat them

    as is. Some stores still stock them, but usually the only kind you can find

    are baby limas. Shell-outs have a distinctive flavor with similarities to

    dried beans but different. I love them.



    Don C



    --

    He who believes himself spiritual proves he is not.








 

 

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