Help me use my frozen green beans (blech!)
In an effort to eat locally year-round in Maine, I froze a bunch of green beans by blanching and then food-saving. Turns out I hate them. They seem super soggy-yet-spongy and disgusting, but I can bear to throw them away. How can I salvage them? I do have one interesting Indian recipe from Julie Sahni's book I think where you saute them in spices till their practically unrecognizable (and yet tasty!) that I may try... but we're talking a lot of beans, here.
By happybellynh
on Jan 6, 2012 12:14 PM
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Would roasting in a fairly hot oven with olive oil and salt dry them out and make them crispy?
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Braise them. Lots of braised green bean dishes are meant to be soft. A traditional loubia with olive oil, allspice, cumin, coriander and lamb would be great. Smothering them with Southern technique would be just as good.
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Make a green bean casserole. You could go all out crap and use Campbell's soup ;-) At least the onions on top will be crispy.
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Sorry they didn't turn out well!! if they were good quality, frozen GB work well in a saute with some sliced garlic, oyster sauce, hot sauce, and almonds. Tofu if you want. Better than it sounds. Add other spices as you wish. I guess if you cook them more (from what it sounds like with your situation) maybe they would be good in this preparation? I use this preparation with costco's frozen GB, which are great quality as frozen foods go.
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You could always use them in a soup.
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Sauté them with lots of garlic and stewed tomatoes.
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I don't have a recipe for it, but my mom makes a mock chopped liver with green beans. The flavor is in the caramelized onions and eggs and it is really delicious. Does anyone have a recipe for this?
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http://whatscookingamerica.net/Appeti...
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Yes, this looks very close. I think this is the healthy version- onions "sauteed" in broth and egg whites only. Either way, this is actually quite good.
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Greek-ish green beans stewed with tomatoes and herbs are good.
Here is a version: http://www.closetcooking.com/2011/08/...
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a riff on hummus: green beans, garlic, tahini or sesame oil, lemon, salt, pepper.
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Maybe something vaguely Greek like simmered with a bunch of canned tomatoes and oregano and garlic and a cubed potato or two. In true Greek restaurant style, you could then serve over rice.
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Puree them with peas to make soup.
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Yup, Julie Sahni's recipes are really good for green beans, but they will be mushed to death (but I'm from the South, and to my family, mushed-to-death = good green beans).
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We froze a TON of green beans from the garden this past summer. We've been throwing them in a hot skillet with a bit of olive oil and tossing them with a dollop of bacon jam. Killer. We used garlic in the oil before we discovered bacon jam.
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Tomato and bacon cover a multitude of sins... make a green bean casserole with a tomato sauce and lots of crispy bacon on top.
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