Archive for February, 2011

Freezing Runner Beans

February 27th, 2011 No comments

After some experimentation, this is the way we prefer to freeze and then cook our runner beans in order to preserve taste and texture.

TO FREEZE: Take two cups of runner beans of any size. Top and tail, then cut them into bite-size pieces. Blanch for two minutes, transfer to ice water for two minutes, partially dry them in a dish towel, and place in a freezer bag in the freezer.

TO COOK: Bring half a pot of salty water to the boil and add two cups of frozen beans. Stir until defrosted – about thirty seconds. Drain and transfer to a microwave-safe container (no liquid) and cook for one minute on high.

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