I am thrilled to share with you the first garden 2012 green beans.
Picked these babies over the weekend.
Green Bean recipes have been running through my head. There are SO many I already know I love, & many more still I can’t wait to try.
Getting started, though, it’s important to know how to blanch green beans. If you plan to ‘put the beans up’ via freezing, they first have to be blanched. Additionally, many recipes begin with this important step.
So…let’s start with the basics.
Blanching is a process by which veggies are plunged into boiling water for a short period of time, then into ice cold water to stop the cooking.
When green beans are blanched they are only partially cooked, which is exactly the goal here.
After picking the beans from the garden, snap the ends off ’em. You can cut the ends off, but they snap just as easily.
Give them a good rinse down.
I like to pick my beans when they are still relatively thin, but if you let them get thicker and want to French cut them (or cut them into smaller, bite-sized pieces) do that now.
Once they are all cleaned up and ready to go, add them to boiling water. This step lasts 3 minutes – set a timer.
While the beans are boilin’, fill a large bowl with ice water.
When the 3 minutes are up, drain the beans & plunge them into the ice water.
This step stops the cooking process – it’s vitally important. It will take about 3 more minutes to get them cooled down. When the 3 minutes are up, drain the beans again. Don’t let them just hang out in the ice water.
That’s blanching. Pretty quick and simple. If you wanted to freeze the beans, you could pack them into your freezer containers now & let the freezing begin.
OR you may have just completed step 1 of a recipe…like the one I will share with you tomorrow…