For me, the best of summer’s bounty are garden fresh green beans. We appreciate each and every humble bean. After having picked my very small patch of green beans I am in awe of the farmers that grow, pick and deliver pounds and pounds of green beans to our markets. I can barely envision the acres of green beans and the man power it must take to grow enough green beans to process and freeze for us to enjoy year round.
Green beans will be playing a key role in my life in a couple of weeks. Little did I know when I planted my small garden that my timing was going to be off by a couple of weeks. The solution is clearly to freeze them at their peak of freshness to be enjoyed later.
Start a pan of boiling water, then go pick the beans. I trim off just a bit of the stem end with scissors. Once the water is boiling, place the freshly picked green beans into the boiling water for about 4 minutes or until bright green. You are not cooking them entirely, just blanching them.
You can keep trimming up more beans while the first batch is in the boiling water.
After about 4 minutes, scoop the beans out of the boiling water with a slotted spoon or hand held strainer and place them into ice water. This stops the cooking process and locks in the freshness.
Add the next batch of beans to the boiling water. Repeat.
Shake them around a bit to thoroughly dry.
At this point you can either freeze or if you are going to use them within three days, refrigerate.
Green beans ready when you are!
How easy is that? Enjoy!