Right now I have more green, yellow, speckled, purple beans than I know what to do with. That is what happens this time of year, when the beans are ready all at once. Luckily I have a few tricks up my sleeve that we don’t seem to get tired of. I hate the idea of blanching and shocking your veggies, not because I think that it doesn’t provide good results, but because it is time consuming and uses more equipment that I would have to wash. I hate washing-up!
The next two posts, or more, will focus on my two favorite techniques for green beans. They can be changed daily based on what flavors you want to use or happen to have on hand. Very versatile. I have even used frozen haricot vert in winter.
Stay Tuned…
