Green bean question
 

Still learning basic techniques.

I have a minestrone recipe that I've made in the past, and it's great.
It calls for a can of green beans. I have fresh green beans on hand.

If I want to use the fresh beans, can I just put them into the soup,
considering that's it's going to simmer for a couple of hours?

Or do I need to boil them ( or something else) first?

Thanks!

On Wed 09 Mar 2005 09:04:17p, wrote in rec.food.cooking:

> Still learning basic techniques.
>
> I have a minestrone recipe that I've made in the past, and it's great.
> It calls for a can of green beans. I have fresh green beans on hand.
>
> If I want to use the fresh beans, can I just put them into the soup,
> considering that's it's going to simmer for a couple of hours?
>
> Or do I need to boil them ( or something else) first?
>
> Thanks!

No need to pre-cook. No need to add at the beginning. For soup, green beans
probably only need be added during the last half-hour or so, unless you like
them unusually well done.


--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

> wrote in message
...
> Still learning basic techniques.
>
> I have a minestrone recipe that I've made in the past, and it's great.
> It calls for a can of green beans. I have fresh green beans on hand.
>
> If I want to use the fresh beans, can I just put them into the soup,
> considering that's it's going to simmer for a couple of hours?
>
> Or do I need to boil them ( or something else) first?
>
> Thanks!

Oh, geez, I would snap off the ends and put them in (probably cut
into two) and put them in the last ... I don't know ... 20 minutes?
Leave some life in them. Jill? What you say?

nancy

>Oh, geez, I would snap off the ends and put them in (probably cut
>into two) and put them in the last ... I don't know ... 20 minutes?
>Leave some life in them. Jill? What you say?


Thanks for the replies!

We were on the fence about whether or not to plant a garden this year.
But given the RIDICULOUS produce prices, we're going to do it.

I went to Kroger today with a list that was 90% produce...I spent $70.

$2.50 for a single red pepper?!?!?!? And we're murdering people over
oil?!?!?

I plan to can insane amounts of tomatoes, peppers, and beans.

"Goomba38" > wrote in message
...
> wrote:
>
>
> > $2.50 for a single red pepper?!?!?!? And we're murdering people over
> > oil?!?!?
>
> I don't get how these two ideas are related?
> Perhaps you haven't noticed it is the middle of
> winter and red peppers aren't exactly grown
> locally in the snow? Don't buy out of season
> produce if you want it to be as cheap as oil.
> Goomba

I'ts not snowing in California pepper growing areas at the moment -- seldom
does. People pay it so they sell it at inflated prices.

Cahrlie

In article >,
" <> wrote:

> Still learning basic techniques.
>
> I have a minestrone recipe that I've made in the past, and it's great.
> It calls for a can of green beans. I have fresh green beans on hand.
>
> If I want to use the fresh beans, can I just put them into the soup,
> considering that's it's going to simmer for a couple of hours?
>
> Or do I need to boil them ( or something else) first?
>
> Thanks!

Into the soup for two will cook them.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >,
" <> wrote:

> >Oh, geez, I would snap off the ends and put them in (probably cut
> >into two) and put them in the last ... I don't know ... 20 minutes?
> >Leave some life in them. Jill? What you say?
>
>
> Thanks for the replies!
>
> We were on the fence about whether or not to plant a garden this year.
> But given the RIDICULOUS produce prices, we're going to do it.

Be careful of what you wish for.
(snip)
> I plan to can insane amounts of tomatoes, peppers, and beans.

Forget about canning peppers unless you're going to pickle them. Freeze
them instead. In dice, chunks or strips -- and know that you'll be
cooking with them rather than putting them in salad.

Have you done pressure canning? Be sure to study up. Do you need a
copy of the current Ball Blue Book -- I've got spares that can be yours
for $4 (and that includes postage). And the folks at
rec.food.preserving will be of good help to you. Especially George
Shirley. C'mon over.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Goomba38
> wrote:

> wrote:
>
>
> > $2.50 for a single red pepper?!?!?!? And we're murdering people over
> > oil?!?!?
>
> I don't get how these two ideas are related? Perhaps you haven't
> noticed it is the middle of winter and red peppers aren't exactly
> grown locally in the snow? Don't buy out of season produce if you
> want it to be as cheap as oil.
> Goomba

Goomba, for some reason known only to God and the grower, the colored
peppers are *always* more expensive than the green bells -- at least
around here. They are usually $3.98 per pound! Cub's got them on sale
this week for $2 a pound and I bought a nice one. It was $1.23. One.
Needless to say, I buy them only when they're on sale, when I'm feeling
flush, or when I really, really need one in a recipe.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' >, if that's their real name,
wrote:

>Have you done pressure canning? Be sure to study up. Do you need a
>copy of the current Ball Blue Book -- I've got spares that can be yours
>for $4 (and that includes postage).

I have lost my Ball Blue Book. I've also lost your e-mail address. Wanna
drop me a line, and we can set something up? Got a pressure canner/cooker
last year and haven't used it yet. All I've ever canned has been wild
grape jelly, pears, applesauce, and half-sour pickles.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Nancy Young wrote:
> > wrote in message
> ...
>> Still learning basic techniques.
>>
>> I have a minestrone recipe that I've made in the past, and it's
>> great. It calls for a can of green beans. I have fresh green beans
>> on hand.
>>
>> If I want to use the fresh beans, can I just put them into the soup,
>> considering that's it's going to simmer for a couple of hours?
>>
>> Or do I need to boil them ( or something else) first?
>>
>> Thanks!
>
> Oh, geez, I would snap off the ends and put them in (probably cut
> into two) and put them in the last ... I don't know ... 20 minutes?
> Leave some life in them. Jill? What you say?
>
> nancy

Yep, add at the end for no more than 30 minutes :)

Jill

"Melba's Jammin'" > wrote in message
...
> Goomba, for some reason known only to God and the grower, the colored
> peppers are *always* more expensive than the green bells -- at least
> around here. They are usually $3.98 per pound! Cub's got them on sale
> this week for $2 a pound and I bought a nice one. It was $1.23. One.
> Needless to say, I buy them only when they're on sale, when I'm feeling
> flush, or when I really, really need one in a recipe.
> --


This week, I almost fainted with joy when I found beautiful red bell peppers
on sale for $1 a pound. Then I almost cried because I'm too busy this week
to make roasted red pepper soup. So I bought a few, and we have been
munching on them for snacks, and used one last night for fajitas.

As for the soup, I would add them about 45 minutes before the end of
cooking. For some reason, my veggies never seem to get *done* in soup.

Chrsi

On Thu 10 Mar 2005 09:46:15a, Chris Neidecker wrote in rec.food.cooking:

>
> "Melba's Jammin'" > wrote in message
> ...
>> Goomba, for some reason known only to God and the grower, the colored
>> peppers are *always* more expensive than the green bells -- at least
>> around here. They are usually $3.98 per pound! Cub's got them on sale
>> this week for $2 a pound and I bought a nice one. It was $1.23. One.
>> Needless to say, I buy them only when they're on sale, when I'm feeling
>> flush, or when I really, really need one in a recipe.
>> --
>
>
> This week, I almost fainted with joy when I found beautiful red bell
> peppers on sale for $1 a pound. Then I almost cried because I'm too
> busy this week to make roasted red pepper soup. So I bought a few, and
> we have been munching on them for snacks, and used one last night for
> fajitas.
>
> As for the soup, I would add them about 45 minutes before the end of
> cooking. For some reason, my veggies never seem to get *done* in soup.
>
> Chrsi

Salt, too soon added?

Wayne

Wayne Boatwright wrote:
> On Wed 09 Mar 2005 09:04:17p, wrote in
rec.food.cooking:
[snip]
> > I have a minestrone recipe that I've made in the past, and it's
great.
> > It calls for a can of green beans. I have fresh green beans on
hand.
> >
> > If I want to use the fresh beans, can I just put them into the
soup,
> > considering that's it's going to simmer for a couple of hours?
[snip]
> No need to pre-cook. No need to add at the beginning. For soup,
green beans
> probably only need be added during the last half-hour or so, unless
you like
> them unusually well done.
> --
> Wayne Boatwright

Ordinarily I'd agree with you and Nancy that fresh green beans would be
better if cooked briefly, but this sounds like a minestrone with a lot
of different ingredients all simmered for a long time so it all blends
together. Italian comfort food. In this context, a fresh green bean,
maybe even with a little crispness left in it, could be out of place.
Personal opinion, nothing more. I'd use the canned beans called for in
the recipe and save the fresh ones for a different meal.

-aem

In article >,
wrote:

> Melba's Jammin' >, if that's their real name,
> wrote:
>
> >Have you done pressure canning? Be sure to study up. Do you need a
> >copy of the current Ball Blue Book -- I've got spares that can be yours
> >for $4 (and that includes postage).
>
> I have lost my Ball Blue Book. I've also lost your e-mail address. Wanna
> drop me a line, and we can set something up? Got a pressure canner/cooker
> last year and haven't used it yet. All I've ever canned has been wild
> grape jelly, pears, applesauce, and half-sour pickles.
>
> Carol

Carol, I have your BBB in an envelope ready for tomorrow's outbound.
The mail addresses I have for you bounced (charter.net). Crash gave me
your address on the chat channel.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:

> Goomba, for some reason known only to God and the grower, the colored
> peppers are *always* more expensive than the green bells -- at least
> around here. They are usually $3.98 per pound! Cub's got them on sale
> this week for $2 a pound and I bought a nice one. It was $1.23. One.
> Needless to say, I buy them only when they're on sale, when I'm feeling
> flush, or when I really, really need one in a recipe.

I'm lucky that the commissary sells them (red,
orange, yellow) at really reasonable prices most
of the year. But I do recognize that winter prices
aren't the same as summer prices. I probably buy
and use more red peppers than any other? They are
*wonderful* stuffed.
Goomba

Melba's Jammin' wrote:
> Goomba, for some reason known only to God and the grower, the colored

> peppers are *always* more expensive than the green bells

They all start off as greens, but then ripen to red, and the hybridized
ones into various colors.... the riper the pepper the more
perishable... you pay premium for vine ripened and for those lost to
decay. Bell peppers are extremely easy to grow, a very small plot will
produce more than you could possibly use... if you come by this August
I'll give you more than you can hug to your bosom... a whole pecker of
purple <G>

Sheldon

Melba's Jammin' wrote:
> " <> wrote:
>
> > >Oh, geez, I would snap off the ends and put them in (probably cut
> > >into two) and put them in the last ... I don't know ... 20
minutes?
> > >Leave some life in them. Jill? What you say?
> >
> >
> > Thanks for the replies!
> >
> > We were on the fence about whether or not to plant a garden this
year.
> > But given the RIDICULOUS produce prices, we're going to do it.
>
> Be careful of what you wish for.
> (snip)
> > I plan to can insane amounts of tomatoes, peppers, and beans.
>
> Forget about canning peppers unless you're going to pickle them.
Freeze
> them instead. In dice, chunks or strips -- and know that you'll be
> cooking with them rather than putting them in salad.

Already cooked peppers freeze well too, stuffed peppers in sauce freeze
wonderfully well... chunks/strips in tomato sauce freeze well also.

Sheldon