My freezer is full of blanched runner beans and we had our fill of fresh ones when they were young but now they are old and the beans inside a fantastic purple and black.
I have stored as many as I'll need for next year but still have some left over. Can I cook them and if so does anyone have any ideas? Soup maybe?
Nettles
I am growing runner beans purely and simply to eat the seed, as I don't like the pods (preferring french climbing varieties). However, I believe they need thorough cooking to avoid tummy upsets, although I this is only advice I have had, I have no concrete evidence for it.
We tend to eat beans in a variety of ways, served as vegetable with a cooked meal, added to stews etc, as an essential constituent in chillies etc, and with salads with a light oil dressing.
Just cook until tender. They are great. There are always bean-beans in your everyday pick, anyway?
Thank you Tim and Curry. I have just boiled some to try. When soft I drained them and mashed with butter and cream. They taste fine but don't look very nice being a grey colour. Should I have shucked them? Would you serve them as they are or mixed with potato mash? Could this creamed mixture be used to thicken soups / casseroles etc?
My Grandchildren are staying over soon and they are VERY picky about food. These beans must be full of goodness so I'd like some ideas to disguise them so that they get inside them and not pushed to the side of the plate!!!