recipe for GOOD string beans

9 years ago

I have canned a lot of string beans. I pressure canned the things and they are nice and tender. BUT the problem is, when I cook them in a recipe they fall to pieces and no one here likes them. We're gluten free and sugar free as well so we can't do the casseroles with the crackers on top or the coated onions etc. I found a recipe awhile ago online for buttery garlic string beans and am going to try that once since we love both of those. BUT since my beans are already cooked I am going to put in the butter and the garlic and cook that a little, then toss in the seasonings and then the beans and just heat them through. MAYBE that would work and they wouldn't fall all apart. :( Any other ideas or recipes? None of us like the vinegar in them either or the salads. Nothing left is there? ;-)

Comments (8)

Islay_Corbel
9 years ago
You can use them in a salad - mix tuna, your beans, some tomatoes, some chick peas, cucumber or sweetcorn or whatever you fancy, with a vinaigrette.
grainlady_ks
9 years ago
Along with islay_corbel's line of thinking....

Step one: For safety's sake, it is suggested by the USDA that you boil your low-acid home canned food for a full 10-minutes (at altitudes above 1,000 ft., add 1 additional minute per 1,000 ft. additional elevation). This is to prevent the risk of botulism which may be present in low-acid and tomato foods, even if you detect NO signs of spoilage. (See the "Complete Guide to Home Canning" at the National Center for Home Food Preservation for more information.)

Step two: Drain (or partially drain) the cooked beans and dress them with whatever you'd like - something like Dijon mustard would be simple to add.

We like the sauce in the recipe for Spicy Asian Green Beans.

sauce:
Enough sauce for 14-oz. of cooked whole green beans.

1/4 c. orange juice
1 t. cornstarch
3 T. reduced-sodium soy sauce [*to make it gluten-free, read below]
1/8 to 1/4 t. crushed red pepper flakes
1 small clove garlic, minced (can reduce or omit)
In a small saucepan, mix all sauce ingredients until well blended. Heat to boiling. Reduce heat to low; simmer 1-2 minutes, stirring constantly, until thickened and clear. Stir sauce into cooked green beans to coat.

*For a gluten-free option to soy sauce use Coconut Secret Raw Coconut Aminos - a soy-free seasoning sauce which has 65% less sodium than soy sauce - gluten-free, dairy-free, 100% organic, GMO-free.

CAUTION: If you've never used Raw Coconut Aminos before, be sure NOT to shake the bottle before using it the first time or it will fizz (like shaking a bottle of pop/soda) due to the naturally occurring fermentation of this product. Be sure to refrigerate after opening to reduce fizzy effect.

I think this sauce recipe is very generous and I usually make only 1/2 a recipe. If you aren't a fan of the hot pepper flakes, only add a good pinch of them.

-Grainlady
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laceyvail 6A, WV
9 years ago
Perhaps you should freeze your beans instead of canning them. They won't be mushy.
ruthanna_gw
9 years ago
My cousin gives me what I call "soft" home-canned yellow string beans and they are cooked to a degree that they could be eaten right out of the jar. I melt about 2 Tbs. of butter in a large microwaveable casserole dish, mix in about a teaspoon of whole grain mustard and some freshly ground pepper.

Add the drained beans and toss gently to coat with the butter-mustard mix, cover, and heat on high for about 3 to 5 minutes, or until heated through.
bbstx
9 years ago
GL is so right (of course). Home canned foods must be heated above boiling for a full 10 minutes. If you want them in a salad, you can then cool them.

Do you have sugar-free orange marmelade? Simply Recipes had a recipe for Sriracha Orange Glazed Green Beans. Mix 1/3 cup orange marmalade with 1 1/2 tsp soy sauce and 1/2 tsp sriracha, then toss the green beans with the sauce. I made it recently and it was very good. I wimped out and only used 1/4 tsp sriracha. It needed the full 1/2 tsp.

Here is a link that might be useful: Sriracha Orange Glazed Green Beans
Annie Deighnaugh
9 years ago
Use ghee instead of butter for more flavor with sauteed garlic and a sprinkle of thyme.

But when in-laws canned beans, they pickled them in a vinagrette which we then ate straight as a bean salad or served over a bed of greens.

But canned beans are going to get mushy as they've been cooked so long. Freezing does a better job of preserving their color, flavor and firmness.
ryseryse_2004
9 years ago
I definitely agree with freezing green beans instead of canning. Actually that is true of almost any veggie IMHO.
Moms_Kitchen
9 years ago
Here's my favorite recipe that uses canned green beans:
http://motherskitchen.blogspot.com/2012/12/lubiyeh-green-beans-and-tomatoes-with.html

Here is a link that might be useful: Lubiyeh

recipe for GOOD string beans

Comments (8)

Islay_Corbel

grainlady_ks

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