Now We're Cookin' - Green Beans

Wondering what to do with all of your green beans? Here we have a few options, from using them fresh to pickling and freezing. Enjoy summer’s abundance all year long!

Freezing Green Beans

Wash the green beans well in cold water and drain them.  Snap or cut off the stem ends. If the beans are at all stringy, strip off the strings by breaking the stem end and pulling it down towards the pointed end. It is, however, increasingly rare to find stringy green beans. Depending on the length of the green beans, you can either opt to leave them whole or chop them into 1- to 2-inch-long pieces.

Time to Blanch: After you have prepped the beans, drop them into the pot of rapidly boiling water. Let them cook for 3 minutes and then drain the green beans in a colander. As an alternative, you can steam the beans for 3 minutes rather than boiling them.

Chill the Green Beans: Immediately transfer the blanched green beans from the colander to the bowl of ice water. This stops the residual heat in the vegetables from continuing to cook them. Leave the beans in the ice water for 3 minutes. Transfer the beans back to the colander and leave them to drain well for a few minutes.

Single Layer Freeze: Spread the blanched and chilled green beans in a single layer on a baking sheet. Don’t let the beans overlap or touch one another. Freeze for 1 to 2 hours.

Transfer the frozen green beans to freezer bags or containers and label them with the date. Frozen green beans keep for 1 year. They are still safe to eat after that, but their quality declines. Put the labeled containers in the freezer for use whenever you need them.

Kielbasa, Green Bean and Potato Casserole

14-16 oz. kielbasa (fully cooked), sliced in ½-inch slices

3 large potatoes, cut in chunks (about 2.5-3 cups)

1 lb fresh green beans (or equivalent of whole frozen)

¾ cup chicken stock

If using fresh green beans, cut off any stems.Place potatoes, kielbasa and green beans in a 4-6 quart slow cooker. Pour stock over the top. Cover and cook on low 6-8 hours, high 3-5 hours. Serves 4.

Instant Pot® Green Beans

These beans turn out crisp-tender every time.

Wash and drain your beans well; trim ends. Pour one cup water into the inner pan, place steamer basket in pressure cooker and then place the green beans in basket.

Place lid on and seal vent knob. Turn on and set for zero minutes. (By the time the Instant pot reaches pressure, the green beans will be done.) Quick release the pressure. Season as needed.

Szechuan Beans

1 lb. green beans, washed, topped & tailed

1 c. cider vinegar

1/2 c. water

1/4 c. soy sauce

1/4 c. sugar

2 T. dark sesame oil

1 T. whole peppercorns, preferably Szechuan

1 (1-inch) knob ginger, sliced into coins

2 garlic cloves, sliced

Line several baking sheets with dish towels and set aside. Prepare an ice-water bath in a large bowl or clean sink. Bring a large pot of water to a boil. Drop the beans into the water, no more than a pound at a time,and return to a boil. Blanch for 1 minute.

Scoop out the bans with a spider or slotted spoon and plunge them into the ice-water bath. Continue blanching the beans in batches. Remove the beans from the ice bath with a slotted spoon and spread on the towel-covered baking sheets. Blot dry.

To make pickles, pack the beans vertically in a quart jar. Combine the vinegar, water, soy sauce, sugar, sesame oil, peppercorns, ginger and garlic in a medium non-reactive saucepan. Bring to a boil and simmer for 1 minute. Pour the hot brine over the beans to cover by 1/2 inch. Leave 1/2 inch of headspace between the top of the liquid and the lid.

Cool, cover and store in the refrigerator for up to 1 month. Yields: 1 quart.

Dilly Beans

4 lbs. green beans, washed, topped and tailed

6 garlic cloves, peeled & sliced

1 c. fresh dill weed

2 T. dill seed

1 T. black peppercorns

4 c. distilled white vinegar

2 c. water

1/4 c. sugar

2 T. salt

Cut beans into lenths 1 inch shorter than the pint jars. Pack the beans vertically in eight clean, hot jars, somewhat tightly. Divide garlic, dill weed, dill seed, and pepper corns among the jars.

Combine the vinegar, water, sugar and salt in a medium nonreactive saucepan, and bring to a boil. Pour the hot brine over the beans to cover by 1/2 inch. Leave 1/2 inch of headspace between the top of the liquid and the lid.

Use the boiling-water method. Release trapped air. Wipe the rims clean; center lidson the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. Makes about 8 pints.