Green bean recipe
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Green bean recipe:
1 1/2 pounds fresh green beans (I really like fresh French green beans for this), trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil
Salt and freshly ground black pepper
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and sauté until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve. -
I LOVE the fact that you use fresh green beans. I CANNOT stand canned green beans. I guess I must have been traumatized as a child
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I LOVE the fact that you use fresh green beans. I CANNOT stand canned green beans. I guess I must have been traumatized as a child
Dr_Pain love fresh as well, but in a pinch, I have used veri-green green beans. They treat it with zinc-chloride and they stay green and crisp, even after cooking.
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I grew a big garden every year and we had beans running out our ears. We would clean the beans and then blanch them. These went into zip locks and were frozen. They eat almost like fresh off the vine. This also works for corn on the cob. We usually put away around 15 dozen ears of corn a year.
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I LOVE the fact that you use fresh green beans. I CANNOT stand canned green beans. I guess I must have been traumatized as a child
Dr_Pain even home canned? I love me some home canned green beans.
“You never really die until you end up on the wall at a Cracker Barrel”
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I grew a big garden every year and we had beans running out our ears. We would clean the beans and then blanch them. These went into zip locks and were frozen. They eat almost like fresh off the vine. This also works for corn on the cob. We usually put away around 15 dozen ears of corn a year.
Idaho Smokey I remember when I was young cutting corn off the cob and freezing it in small Tupperware containers, that was the way my dad liked it. We would do a couple of bushel late every summer.
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Idaho Smokey I remember when I was young cutting corn off the cob and freezing it in small Tupperware containers, that was the way my dad liked it. We would do a couple of bushel late every summer.
bocephus been there and done that.
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Idaho Smokey I remember when I was young cutting corn off the cob and freezing it in small Tupperware containers, that was the way my dad liked it. We would do a couple of bushel late every summer.
bocephus ! Here is the way we put away corn and beans. I can’t find the picture of the bagged cut corn. corn 4.jpg
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bocephus ! Here is the way we put away corn and beans. I can’t find the picture of the bagged cut corn. corn 4.jpg
Idaho Smokey I would do it that way now, but I remember when I was a kid we had a bunch of small square Tupperware containers and they would stack so nice in the back of our chest freezer.
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