Freezing Runner Beans
February 27th, 2011
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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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