Thursday, February 2, 2017

Green Beans

A moment of slothful expedience led me to discover a faster, more delicious way to cook green beans. I simply put them whole into boiling water. When they're approaching tender, I drain the pot, blanch the beans with cold water once or twice, and they're done.


Afterwards, I can trim off the stems, leave them on and serve the beans as finger food, or store them in the refrigerator. Leaving the stems on allows the beans to cook without losing any flavor, and they store better -30-

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