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Joined: Oct 2004
Posts: 16,916
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,916 |
Garlic green beans with sliced almonds on deck later this week next to a meatloaf.
What's the trick when cooking them to keep their fresh green color .
Mine turn out sorta darkish.
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Joined: Mar 2009
Posts: 4,425 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Mar 2009
Posts: 4,425 Likes: 2 |
I cook them with a little salt in the water with several cloves of peeled garlic for about 15-20min until tender,then drain off the water and add a little real butter.Young tender ones usually stay green,but if they are getting old sometimes they turn a greenish brown color.
~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Joined: Sep 2009
Posts: 42,130 Likes: 11
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,130 Likes: 11 |
Denny, if you want to keep them fresh looking, after cooking, blanch in boiling salted water for 1 minute & refresh in an ice bath, then do not over cook for your intended dish.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Oct 2004
Posts: 16,916
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,916 |
I'll try both of the above. Thanks gents.
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Joined: Jan 2010
Posts: 15,392
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,392 |
Roll them up in a good paper towel, about the size u can grab wit one hand ...or leg..lol... single layer , mist with butter bacon grease or oo , roll up and microwave, set the timer for 3m then work your way up till u like them ...omg.....the color the freshness.....uowemenow
I work harder than a ugly stripper....
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Joined: Aug 2002
Posts: 5,759
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,759 |
If we're having company we blanche and ice bath them as stated above and then finish them in the steamer. If it's just the wife and I we just steam them as the bacon pieces and chopped onions are frying then we dump grease and all over the beans and enjoy. SO GOOD!!
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Nov 2015
Posts: 19,272 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 19,272 Likes: 2 |
I think a lot of the color has to do with the variety. I grow a lot of green beans, both for our use here at home, and for the market. The Romano, or Italian as some people call them, cook up much differently than does our old standby, White Half Runner beans. The Romano beans do not need nearly as much cooking. We cook them I guess what could be called Southern style, with salt, onion, pieces of ham, and butter. I also like them with new potatoes cooked with them.
I've seen people barely cook a green bean, and it'd be very crunchy. I like mine cooked down quite a lot, but do like the Asian style green beans that are not cooked as much. There are a hundred ways to cook a green bean, and it all comes down to ones preference.
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Joined: Jan 2009
Posts: 5,247
Campfire Tracker
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Campfire Tracker
Joined: Jan 2009
Posts: 5,247 |
My preference is a couple pounds in the pressure cooker with onion slices and diced bacon for five minutes. Slather with butter when on the plate.
That's dinner.
I could wish a lot of things on my worst enemy but neuropathy ain't one of them.
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Joined: Oct 2004
Posts: 16,916
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,916 |
My preference is a couple pounds in the pressure cooker with onion slices and diced bacon for five minutes. Slather with butter when on the plate.
That's dinner. Still have great color ?
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Joined: Aug 2017
Posts: 9,190 Likes: 11
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
Posts: 9,190 Likes: 11 |
Agree with blanching, then ice bath. Then roll in paper towel to dry. Get skillet/cast iron smoking hot and saute them real quick in bacon grease, butter, avocado oil, whatever you've got. Add shallots, thin sliced garlic, nuts, whatever you fancy. Finish with some high quality fat. Super green, slight crunch, full of deliciousness.
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Joined: Sep 2012
Posts: 8,738
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,738 |
Agree with blanching, then ice bath. Then roll in paper towel to dry. Get skillet/cast iron smoking hot and saute them real quick in bacon grease, butter, avocado oil, whatever you've got. Add shallots, thin sliced garlic, nuts, whatever you fancy. Finish with some high quality fat. Super green, slight crunch, full of deliciousness. A squeeze of lime, dash of red pepper flakes, fresh herbs....... All good.
Sean
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Joined: Dec 2003
Posts: 86,343 Likes: 34
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,343 Likes: 34 |
Toss in big bowl with EVOO and garlic powder. Roast in 40p* oven until *almost* done.
Serve. S&P to taste.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Mar 2010
Posts: 24,372 Likes: 16
Campfire Ranger
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Campfire Ranger
Joined: Mar 2010
Posts: 24,372 Likes: 16 |
Agree with blanching, then ice bath. Then roll in paper towel to dry. Get skillet/cast iron smoking hot and saute them real quick in bacon grease, butter, avocado oil, whatever you've got. Add shallots, thin sliced garlic, nuts, whatever you fancy. Finish with some high quality fat. Super green, slight crunch, full of deliciousness. yep. that's the way
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