what would you do with a mess of beans? - Mothering Forums
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#1 of 10 Old 09-07-2013, 02:14 PM - Thread Starter
 
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we got a bag of these big yellow pods from the CSA. Possibly wax beans? The only thing I've ever known anybody to do with big beans is cook them all day with some bacon or ham, which isn't going to happen. What on earth do I do with these things?

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#2 of 10 Old 09-07-2013, 06:02 PM
 
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Seeing as I'm in the veg forum, I'm not going to advocate bacon, but I do like my green/wax beans fried-- with some shallots, or garlic and onions, then some kale or collards on top of quinoa with butter/olive/nut oil on top.  The same topping is fabulous on top of a baked potato/ boiled and mashed potatoes.  Sometimes the beans take a smidgeon of water in the pan, with the lid on for a minute.  Speaking of shallots, take the time to fry up some shallots crispy, and put them on whatever you are cooking right as you serve it.

 

Do quick bean pickles with them-- they are excellent!

 

I'm reminded that I grew up calling the "Sund-ey" beans, after my grandmother.  I never knew they were called "wax beans" until I was an adult.  


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#3 of 10 Old 09-07-2013, 09:08 PM - Thread Starter
 
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That sounds fabulous.

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#4 of 10 Old 09-08-2013, 07:44 AM
 
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Do you eat dairy?  "Green" bean casserole would use up a whole mess of beans.  If not, pairing them with mushrooms would be delicious. 


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#5 of 10 Old 09-08-2013, 02:57 PM - Thread Starter
 
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I don't need dairy to make a green bean casserole! Though haven't had much success getting the kids to eat it. They probably won't eat these beans anyway.

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#6 of 10 Old 09-09-2013, 06:22 AM
 
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We steam beans and carrots and puree mix them in a food processor.  Then you can form cakes that can be pan fried or baked.  They are good with a creamy or tangy wine sauce.


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#7 of 10 Old 09-09-2013, 06:44 AM - Thread Starter
 
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Wine sauce, I like the sound of that. do you season the cakes?

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#8 of 10 Old 09-09-2013, 09:22 AM
 
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Just salt, pepper and garlic


V + E=baby G in 2012.  Rural Midwestern homesteaders going back to their roots.

“A child can teach an adult three things: to be happy for no reason, to always be busy with something, and to know how to demand with all his might that which he desires.” -Paulo Coelho 

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#9 of 10 Old 09-09-2013, 09:44 AM
 
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We've gotten long beans (bigger, longer, sorta curly) from our CSA.  We've most often used them to make indian-type of dishes maybe like this (minus the coconut milk or tamarind though. . . not that those are bad.  I think we use a recipe we once found in Madhur Jaffrey's World Vegetarian. )  

 

We've also gotten Romano Beans - these are a bit flatter and almost like a super-sized snap pea.   I chop them and cook with onion/garlic/tomato and we eat with other italian-type foods.  They need a bit more liquid and longer cooking time (like 30-40 min, over 15-20 for ordinary green beans).

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#10 of 10 Old 09-09-2013, 09:55 AM
 
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My go-to for beans is to simmer in salted water for 4 - 5 minutes, drain well, then mix with olive oil and a sprinkle of salt. They're delicious ad finger food at room temp. If you're overwhelmed you could always blanch/freeze.
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