Hi,
Any ideas on how to cook fresh, shelled, mature golden French beans? I presume I don't need to soak and rinse them like the dried ones... or do I? ??? I'm wondering at what point they start to develop the toxins that soaking etc. is supposed to remove.
Thanks!
Sorry - just found this.
No, you don't need to soak. Just start the recipe from the point at which you rinse the soaked beans and go from there.
I normally boil them rapidly for 5 minutes or so, just in case, but that's just me being careful - no-one's told me to do it and I don't know whether it's actually necessary. But then you can all sorts of flavourings (but not salt, until they're ready to serve!) fairly soon in the cooking process.
Beautiful. Try Borlotti - much better than eating dried beans!
Thanks for your reply Trevor :-*. I've got a huge crop of mature Neckargold pods so I'll save some for drying and eat lots of them fresh. Interesting note about salt too, thanks again!
Will definitely try beautiful Borlotti next year.