I did try freezing some last year after dipping them in boiling water for a few mins,but they were a little bit rubbery when we defrosted them and cooked them later on............am i doing it right?
I think i read somewhere it was something to do with enzymes?..... I just like eating them !
last edited onKeep smiling !
We wash them then throw our beans into the freezer, we used to phaff with the boiled water cold water dipping process in the 1970s but found it didn't make any difference to the finished result.
Put into the slow cooker or stew is best. Fresh for immediate boiling and serving with butter, frozen for stews, when you get enough you can use them from frozen to make chutney too.
every change is scarey even if we want it
You can also salt runner beans, but I've never done it and don't have a recipe unfortunately.
· 2 lb. (900g) runner beans. sliced
· 2 lb. (900g) demerera sugar
· one and a half pints vinegar
· 1.5lbs. (675g) onions, peeled and chopped
· one and a half tbsps. cornflour
· half a tsp. salt
· 1 tsp. turmeric
· 1 tsp. dry mustard
1. Cook the beans in salted water till just soft
2. Cook the onions in half a pint of vinegar until just soft
3. Place the beans, onions and sugar in a pan together with the
remaining vinegar and boil for 15 minutes
4. Mix the mustard, turmeric, salt and cornflour with a small amount
of cold water and add to the pan
5. Bring to the boil and cook for a further 15 minutes
6. Allow to cool before bottling
And being such a good year for beans, there are some serious gluts about :wink:
All humans should be free range and never kept in offices!
Would 'clamping' be an effective way of storing these? Or would that just destroy them? Read you can do that in sand?
Clamping is just for root vegetables.
Runners are undoubtedly best eaten fresh. I gave up freezing them years ago. Going to have a go at salting some this year; I also make chutney from them, and have made runner bean wine in the past.