![]() ![]() So to day the EBTKS recipe was this: Golden yellow sweet cherry tomatoes, mortgage lifter huge fat red tomatoes, ( I do not seed or skin my tomatoes as tha s where the vitamins are) yellow and orange sweet peppers, one habanero, one Bermuda onion, garlic, about 25 ripe Goji berries ( more vita C than any other fruit) and a half a cup of dried beans from the Asian long beans that got overgrown. All organic all homegrown ingredients (except the Apple cider vinegar which I add at the end ) It’s differnt every time depending on what we have ready to pick. I make what I call EBTKS sauce, everything but the kitchen sink. I too had overripe Asian long green beans so they removed them from pods and dried. Enjoy the WONDERFUL flavor combinations! This is the most flavorful homemade soup I have EVER made!įreeze leftovers for quick lunches later. ![]() Add milk and potato powder along with butter and salt, to taste. Add baby or cubed potatoes, if desired, and cook about 10 minutes or until tender. Simmer the Green Beans, Onions, Garlic, and chopped Bacon in the Chicken broth over low heat for a couple of hours (or in a crock pot). Salt, optional – or to taste – for potatoes Garlic, to taste (at least 1 tsp., chopped)ġ/2 pound of Bacon, chopped – raw or precooked to reduce the fatħ cups of Potato powder for mashed potatoesĢ tsp. Onions, to taste (whole chopped or dehydrated) Green Beans, washed, trimmed, snapped (the overgrown ones work well for this) containers of Chicken Broth (8 cups) in a large pot Thanks, all, for your suggestions! My final picking of beans for this season had mostly beans that looked like Lincoln logs, so here is what I did after reading your posts:Ģ – 32 oz. In the meanwhile, if anyone has tricks for shelling quickly we’d love to hear your ideas. So as soon as we shell the rest of these beans, that’s what we’ll be doing. They can be used in jambalaya and other creole recipes, a dish called Hoppin’ John (a personal favorite), dirty rice recipes, and even mashed and used like refried beans.” They can also be baked, added to soups and stews, etc. ![]() until fork tender in a broth with added ingredients such as onions, garlic, peppers, and other seasonings is a common method of preparing them down south. “For a side dish, boiling them for 20-30 min. ![]() Here’s a recipe we found on a forum from DigDirt2 in Arkansas: Suggestions for cooking hovered mostly around the idea of boiling them in water or broth for about 20 minutes and then further cooking them in a little butter and garlic. We still have a ways to go to shell the rest of the beans, but you get the idea. Green and yellow (purple) beans are now shelled. And of course, many hands make light work. I’m still searching for the trick to zip open a tough pod with one quick flick of the wrist or something magical like that. We began the process by peeling open each pod and separating out the beans. Haricot Verts are green through and through. Yellow Roc d’Or beans have purple seeds inside. Supposedly it’s a great use for beans that are too tough to eat, but not dry enough to store for soup later on. Several people recommended “shelly beans.” What are shelly beans? It’s when you shell the green beans and cook the seeds. We did a quick search on the interwebs to find suggestions from other gardeners with the same problem. Sugars will have turned to starch at this point as well. The pods themselves will be fibrous and difficult to chew. You can see the outline of individual seeds bulging inside the pod. It’s pretty easy to tell when green beans have gone too far. We filled a 1 gallon bucket from our 4 square foot patch of bush beans when we got home. What to do? We’re exploring the possibilities. Tough, fibrous, partially mature beans that are still green. You go out of town on vacation and when you return, there are beans…lots of beans. It happens to even the most savvy gardener. ![]()
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