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Green beans! — The Grow Network Community
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Green beans!

StacyLouStacyLou Southern WisconsinPosts: 89 ✭✭
edited September 2018 in Growing Food
Same here and my husband came up with the idea of fermenting them!  Have had nice success with all kinds of veggies that way, and they last long.  So why  not?  I'm planning to this weekend, probably add red pepper, purple onion, garlic...will let you know what I come up with.

I've even used broccoli leaves and carrot tops in the mix. All taste great.  May add herbs next for different flavorings.

Also, the big green beans that are a bit overgrown, I save for soups, chopped up.

Comments

  • StacyLouStacyLou Southern WisconsinPosts: 89 ✭✭
    edited September 2018
    Awesome - I’m going to try to make time to ferment some this weekend!
  • peppypoblanopeppypoblano Posts: 92
    edited September 2018
    We use the tougher one for soup as well.  I simmer them in a tomato based soup on low in the crockpot.
  • AngelaAngela Posts: 42
    edited September 2018
    I have an amazing recipe for the thick ones.   Basically you render  about 8 oz of bacon in a large saucepan in a small amount (half cup or so) of water until evaporated and the bacon is crisp and rendered.   Then add some sliced garlic & pepper flakes, cook for about 30 seconds, and add about a half cup of chicken stock or bone broth, scraping up any browned bits off the bottom of the pan.  Add about 1.5 pounds of green beans, 2 tablespoons of cider vinegar and reduce heat to medium low, cover the pan and cook for one hour (yes, one hour!), stirring occasionally, until beans are soft and cooked through.  Add water at any time if all the liquid evaporates from the pan.  At the end of the cooking, add a few more spoonfuls of vinegar to taste, and some salt and pepper and enjoy!  Whenever I make this recipe, no matter how much I make, we never have leftovers.  It is so yummy, and kid approved.

    *This recipe is from one of my favorite cookbooks, The Food Lab by J Kenji Lopez-Alt.

    Angela
  • StacyLouStacyLou Southern WisconsinPosts: 89 ✭✭
    edited September 2018
    Interesting recipe - sounds great! We’ll have to try it.

    Thanks Angela!
  • NanCNanC Posts: 53 ✭✭
    edited September 2018
  • NanCNanC Posts: 53 ✭✭
    edited September 2018
    typed in wrong spot so here it is again:

     

    finally made green bean ferment.  Included tumeric, tomatoes, butternut squash and celery leaves into it, along with garlic, purple onion, red pepper.  It smells wonderful!  All year long, fresh veggies to enjoy, especially in winter.  Makes me feel rich.
  • peppypoblanopeppypoblano Posts: 92
    edited September 2018
    Oh wow, that sounds really good.
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