Things to do with late-season (green) beans

Due to the anticipated frost the other day, our Chert Hollow CSA was overloaded this week with a variety of shelling beans we went ahead and shelled, but also a ton of beans that just missed the cut. Rather than toss them in the compost we took the Reuters’ advice and cooked them up. If you have any of these yourself – or can find some at the market or in your garden – here are a few ideas that have worked for us.

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Not-Quite-Shelling Bean Hummus

I de-stringed and then boiled several handfuls of beans and pods, then threw them (hot) into the food processor with tahini, garlic, olive oil, salt and a little water to blend. A little of this and that and a sprinkle of cayenne over the top of course and we had a hit on our hands. Served under some pan-fried cod and dipped with those addictive Pretzel Crisps, we’ve gone through the whole pint or so since last night. Good stuff.


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Not-Quite-Shelling Bean Stir-Fry

First, de-string these bad boys. Nobody wants dental floss in their stir-fry. Then, heat a wok or other pan over high heat, add toasted sesame and vegetable oils, then throw in a few handfuls of beans and cover. Stir occasionally and add salt, cooking for 5-6 minutes. Test for done-ness. If needing more time add some water and cover, cooking another 2-3 minutes until about done, then throw in some chopped garlic, soy sauce and Sriracha and cook, uncovered, for another minute to thicken the sauce. Serve, spooning sauce over the top and, of course, adding more Sriracha.

Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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