I was blessed this summer to receive two bags of fresh green and yellow beans from my friend Sue’s garden. Fresh beans are easy to preserve in the freezer. That delicious, delicate flavour can be enjoyed year-round with a minimal amount of preparation.
Here are some tips on how to freeze beans from the garden.
Before freezing, beans must be blanched to keep them from spoiling over time. Wash your beans and remove the tips from both ends. You can leave them whole or cut them into bite-sized pieces. Place into a large pot of boiling water and bring to a boil for just two minutes. Remove immediately and immerse in very cold water to stop the beans from cooking further. It is important not to overcook them.
Place in freezer bags in family-sized portions. Freeze immediately. When you are ready to prepare them to eat, put your frozen beans into some boiling water and cook for three minutes. Alternatively, you can place them in a covered, microwave-safe dish with a small amount of water for three minutes. Drain and serve.
Green and yellow beans are delicious seasoned with just a pat of butter. For a little something more, I like to serve Green Beans with Toasted Almonds.
Green Beans with Toasted Almonds
Boil or steam 2 cups green beans until tender, approximately four minutes in or over boiling water.
Lightly brown 1/4 cup slivered almonds in 1/4 cup butter or margarine over medium heat stirring frequently. Remove from heat. Add 2 tsp lemon juice. Pour over hot, cooked green beans.
Variation: Sprinkle with grated parmesan cheese.