My house smells sooo good! I had beans to use up. They are a large white
Italian bean but the name escapes me. Bought them bulk at Whole Foods and
they must be older than I thought because it took over 2 hours to get them
tender. In the end, this didn't seem quite right so I added a can of dark
red kidney beans. Also carrots, celery, onion Haricot Verts (green beans),
shallots, zucchini and tomatoes. And a small amount of whole wheat pasta
that I'd like to see gone. It's the Hodgson's Mills brand which I was fine
with until I tasted other whole wheat pastas. It has a grainier texture and
I just prefer the others. And Coscto has whole wheat now as does Big Lots
from time to time so it is cheaper still! Oh! Seasonings are salt, pepper,
fresh parsley and Greek Oregano.

"Julie Bove" > wrote in
:

>
> Haricot Verts (green beans)
>
Ms. Bove-ee-yay, poly vous Fron-say.

How about an American version of Keeping Up Appearances?


--
--Bryan

"Happy ****ing 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014

On Mon, 19 May 2014 13:42:46 +0000 (UTC), "Winters_Lackey"
> wrote:

> "Julie Bove" > wrote in
> :
>
> >
> > Haricot Verts (green beans)
> >
> Ms. Bove-ee-yay, poly vous Fron-say.
>
> How about an American version of Keeping Up Appearances?

There are green beans that are labeled "haricot verts". Just because
they aren't sold where you are doesn't mean they aren't sold anywhere.
They are young and tender. Blue Lake is close enough in tenderness,
but haricot verts are more slender.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf > wrote in news:2mckn9hv6vv230rlhm3cd5c1665a72pin0@
4ax.com:

> On Mon, 19 May 2014 13:42:46 +0000 (UTC), "Winters_Lackey"
> > wrote:
>
>> "Julie Bove" > wrote in
>> :
>>
>> >
>> > Haricot Verts (green beans)
>> >
>> Ms. Bove-ee-yay, poly vous Fron-say.
>>
>> How about an American version of Keeping Up Appearances?
>
> There are green beans that are labeled "haricot verts". Just because
> they aren't sold where you are doesn't mean they aren't sold anywhere.
> They are young and tender. Blue Lake is close enough in tenderness,
> but haricot verts are more slender.
>

I know this, and so does everyone else here.


--
--Bryan

"Happy ****ing 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014

"sf" > wrote in message
...
> On Mon, 19 May 2014 13:42:46 +0000 (UTC), "Winters_Lackey"
> > wrote:
>
>> "Julie Bove" > wrote in
>> :
>>
>> >
>> > Haricot Verts (green beans)
>> >
>> Ms. Bove-ee-yay, poly vous Fron-say.
>>
>> How about an American version of Keeping Up Appearances?
>
> There are green beans that are labeled "haricot verts". Just because
> they aren't sold where you are doesn't mean they aren't sold anywhere.
> They are young and tender. Blue Lake is close enough in tenderness,
> but haricot verts are more slender.

Yes, and normally more tender. These were not when roasted but fine in the
soup. The soup however, didn't have enough textural differences in it for
me. So I added a can of corn. Now it is fine. The corn added a slight
amount of crunch.

I did love Keeping Up Appearances though.