What to do with the green beans?!


Question: My neighbor gave me some homegrown green beans last night and they look huge so I think they may be kind of woody. The last ones he gave us were not nearly this big and they were really tough skinned. I cooked them all day and had to throw them out. How can I salvage these? Can I take them out of thier shells? How best to cook them?
TY in advance.
Ps I already have some salt pork and/or bacon I could use.


Answers: My neighbor gave me some homegrown green beans last night and they look huge so I think they may be kind of woody. The last ones he gave us were not nearly this big and they were really tough skinned. I cooked them all day and had to throw them out. How can I salvage these? Can I take them out of thier shells? How best to cook them?
TY in advance.
Ps I already have some salt pork and/or bacon I could use.

You got all the fixins, I'd shell them if they're tough and go for a bean soup -- personal preference, but I'd do the salt pork.

just cook them

take them out of their shells and boil

Serve them with Beano

break off the ends,boil for a few seconds and pour some mushroom soup over them and bake them for a few minutes.

Toss them.

Boil or steam the bejebus outa them. they will eventually get nice n slimy and delicious.

Hmm,, "slimy" probably not the best descriptor here, but you get what I am saying. =P

First of all, green beans don't come in shells LOL! You just snap off the ends. Anyway, I would suggest since they're fresh to sautee them in butter with some onions, mushrooms, and almonds. They'll be crispy and SOOOOOO good.

cook them in salt pork and some garlic. you will have to cook for a while

I usually saute them with some garlic and butter. yummmmm.
I guess if cooking them normally doesn't soften their tough skins you could deshell them, but that sounds time consuming. Good luck.

They will have to go to the trash as well

Sounds weird, but what always works for me is putting them inside of a shell, such as a hermit crab shell, and then steaming them. Works better if the crab is in the shell. Hope you can save your beans!

They sound like they are overripe believe it or not bigger is not always better. just like meat they are better when they are younger and smaller. trash em

First kindly ask your neighbor what kind of beans they are.Pole beans and String beans should not take all day to cook but merely a few hours at most.Try putting them in a slow cooker on med/high with you meat of choice for a few hours and make sure to keep and eye on them.

Wash , snip ends, and steam. Yes they won't be as mushy as canned. You only need to cook 10 min or so. I serve with garlic butter and bacon bits.

put the sidepork in with the beans and add a cup of white vinegar and it will do wonders for them.

yes you can take them out of the pod. You can also wrap them with the bacon you have and grill it. Add some teriyaki sauce or bbq sauce.

Try this> http://www.videojug.com/film/how-to-make...

boil them til tender,or cook them all day in a crockpot with some bacon or salt pork and water.

cut them into smaller pieces.take a large frying pan and put a little oil in, heat no high ,put the green beans in and constantly stir for a minute or so,add enough water to half cover the beans and cover the pan. let cook for 5 minutes chop up a clove or two of garlic. after 5 min drain pan of water, add garlic and stir for about a minute salt and pepper to taste.

dont boil them whatever you do... it will kill them. Bite one fresh to see how they are... but I'd sautee them with butter and a little onion and mushrooms.

shell them and simmer them with some of the salt pork,and salt and pepper and a few potato chunks mmmmmm greasy beans the best. if you like onions chop up one and toss it in too good luck

If they are as big as you say then I don't know if they will be fit to eat. You can try to shell them and then boil the actual bean. You can also snap the ends and try to boil them the normal way. Just remember for the future a green bean isn't good unless it's small and limber.

GREEN BEANS IN GARLIC SAUCE

1 1/2 lbs. green beans
4 oz. fresh Shitake mushrooms (optional)
1/2 cup grated Parmesan cheese (optional)
1/4 cup extra virgin olive oil
1 tablespoon butter
1/4 cup fresh Italian parsley, chopped
pinch of fresh basil and oregano, minced
pinch of red pepper flakes
1/2 cup plain bread crumbs (optional)
8 cloves garlic, peeled

In a saucepan, bring 5 cups water to a boil with 1 tablespoon salt. Add fresh green beans (strings and ends removed). Boil beans for 4-5 minutes, until tender but not overcooked. When tender, shock beans in a bowl of ice water to prevent overcooking and retain bright green color. Remove after 30 seconds and let drain in colander.
In a large heavy bottom skillet, heat olive oil with cloves of garlic and mushrooms. Sauté until garlic becomes tan, but not brown. Mash garlic into oil with the tines of a fork. Add cooled beans, parsley, butter and remaining ingredients. Toss with cheese and bread crumbs (optional) and serve when butter has melted.

Cook's Note: Garlic cloves may be removed before serving, or left in for added flavor, as desired. Garlic can be pureed or pressed through a sieve, but this will eliminate the "roasted" garlic flavor which characterizes this dish. May be served either warm or cold (if served cold, omit butter).

Variations: A strip of lean bacon or Pancetta may be sautéed in olive oil before adding garlic, then crumbled in. For a piquant flavor, the beans may be served cold, as a salad, and dressed with a few drops of freshly squeezed lemon or balsamic vinegar.

Put them in a crock with the salt pork and cook them nice and slow. Add some pepper and then halfway through throw in a good big handful of raw almonds. Sounds good to me, but I cannot have the salt pork, but I really think they need it to soften them some.

Wait. Don’t go yet. I know this post is about green beans. There’s no faster way to send people away from my blog and toward the all-you-can-eat buffet. But seriously. Hang on. The recipe I’m about to give you is actually pretty good.

I’ve got a couple of recipes up my sleeve for green beans. But why, you ask? (I hear your disappointment out there, I do). Why green beans of all things? Four reasons:

1. They’re insanely healthful. Want vitamin C? They’ve got loads. How about Vitamin K, or A? Plenty. Or how about potassium, folate, iron, magnesium, thiamin, riboflavin, niacin, copper, calcium, phosphorous, and even protein? Yep, they’ve got those, too. They’re even filled with omega-3 fatty acids, those wonder-nutrients that most people think you can only get from eating salmon.

2. They’re incredibly easy to grow, if you want to take a stab at planting your own. Really, if you want to plant something in dirt and watch it turn into food, green beans should be one of the first things you try. I know almost nothing about growing things, yet I did it with amazing success last year (on my deck!) using an EarthBox.

3. They’re inexpensive, particularly in the summer, if you go to farmer’s markets. A dollar or two per pound, generally (and a pound of green beans is quite a bit).

For years, I tried serving them to the family. And I failed. Again, and again, and again, I failed. I’d sautee, boil, microwave, you name it. My green beans would turn out chewy. Or stringy. Or soggy. Or starchy. But always, always, they were inedible.

The best recipe I’ve tried turns out to be the easiest. I got it from Andrea Chesman’s great book, The Garden Fresh Vegetable Cookbook, which offers simple recipes in the order of when a vegetable might appear in a garden or farmer’s market. Her recipe for Roasted Green Beans is great, because there are only 3 ingredients. Here’s my variation:

2 lbs green beans, trimmed (small hands can trim with scissors)
Extra virgin olive oil (big dollop - enough to coat beans)
Coarse-grained salt or kosher sea salt (yes, you do want this kind of salt instead of table salt)

Preheat oven to 450. Lightly grease a large sheet pan or shallow roasting pan with oil. Arrange green beans in a single, uncrosded layer. Drizzle the oil over the beans, and roll beans until they are evenly coated. Roast for about 15 minutes,or until the beans are well browned, shaking the pan occasionally for even cooking. Transfer to a shallow serving bowl or platter and sprinkle with salt. That’s it. THAT’S IT.

What I like about this recipe:

- it’s very easy to remember. Just three ingredients, and the exact proportion of these ingredients really doesn’t matter that much. Which means you don’t need to follow a recipe, step by step, every time you make it.

- They’re versatile. They turn out well as a side dish; when I served these beans over the weekend, everyone - all 6 adults - ate all the beans that were on their plates. At the same time, roasted beans are also fine for a 5-year old to pick up and dip in Ranch dressing…which means that the nutritional benefits can be given to wee ones, as well (okay, those nutritional benefits might be masked by the dressing’s saturated fat, but in our house, any eating of green beans is a victory).

- They only take 15 minutes to prepare. Folks sharing my own culinary tendencies will note that’s the precise time it takes to whip up a box of Annie’s Mac and Cheese. With no major peeling or chopping, clean up is a breeze, too.

- They’re the kind of side dish that makes it look to guests like you actually know how to cook.

My guess is that they’re better in the summer, when the green beans haven’t had to make a several-thousand-mile journey to your plate. But still, even in February, even from a bag harvested in California, they turned out pretty well.

Try them. At least once. If you’re still there, that is. I mean, if you read past the words “green” and “beans.”

Eat them.

make a salad..
boil them..
after you do that..you can put salt and pepper and lemon..you can eat them with the pork, or bacon..if you fry the bacon..
that would be delicious..and the pork.

well the way i think 2 cook beans is to peeel the skin off and let them fry in water and wait until the water dry and they r cooked.

Take them out of their shells and roast them.





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