To prepare dishes from green beans, it is desirable to use very young green bean pods. They are more tender and their taste make dishes incredibly fresh.
Overripe green beans are cooked slower, they are not as juicy and are quite tough. You can easily distinguish the young green beans - they are light green and flexible.
Before cooking green beans, you need to blanch them. Clean the pods from the stalks, wash them well and boil them lightly in salted water.
Young green beans are boiled for seven minutes and overripe green beans are boiled for about ten minutes. You can determine how cooked they are by both their appearance and taste.
It is not good to overboil the beans, because they will turn into porridge. Then it becomes fibrous and loses many of its valuable substances and its taste changes.
The cooked green beans are strained with a strainer and after that they can be used for the preparation of all kinds of vegetable and meat dishes. It is easy to freeze blanched green beans.
You need to let it cool down, cut it into equal pieces, put them into plastic bags and store them in the freezer. The eggs and vegetable lovers will be happy if you prepare green beans with eggs.
Melt butter in a hot pan. The pre-cooked green beans need to be cut into equal parts. Pour the beans into the pan and pour the eggs over them - one egg, per two hundred grams of beans. Stir and fry until they're fully cooked.
To prepare vegetable ragout, stew the diced potatoes and zucchini in oil and a little water. Stew until they're semi-cooked and add the sliced onion and sliced pepper.
Stew for another five minutes and add the chopped green beans and chopped tomatoes. Season the ragout as you like. If the ragout is too watery, add some breadcrumbs.
For the ragout you need one part onion, two parts potatoes, two parts zucchini, one part pepper, one part tomatoes, two parts green beans. If desired, you can add pieces of bacon or ham to the ragout.
If you like green beans, we suggest trying our recipes for:
