What's the best way to cook fresh beans? I've grown some borlotti beans but I have no idea what to do with them

What's the best way to cook fresh beans? I've grown some borlotti beans but I have no idea what to do with them

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  1. 1 month ago
    Anonymous

    In a chili of course

    • 1 month ago
      Anonymous

      Seems like a waste of beans to me I'd rather just use dried beans for something like that

  2. 1 month ago
    Anonymous

    As a kid, I hated shelling them and staining my hands brown for days but loved the soup my mum would make with them (+dried beans, for dat texture).
    It was simple enough, iirc: blanched then hand crushed tomato cooked in a mix of lard and olive oil, dry beans, bone-in meat of choice, preferably a dried one (chicken legs ie drums+thighs together or pork hock if you're cheap), garlic, celery and water, corresponding stock or veg broth. Bring to the boil and cook until the best is done then remove and set aside (otherwise, it will start to fall apart), continuing to cook until the beans are stuffy and liquid is almost completely reduced out. Add fresh water and bring back to the boil the add fresh beans.
    Basically, use them as you would fresh peas.
    Serve with crusty bread like baguette (we used crouton/melba) and have the meat as second course with a salad.
    No, this is not cassoulet but it is a related dish.

    Fresh beans are also good in our as a salad as well as for risotto. Again, treat them as you would fresh peas

    • 1 month ago
      Anonymous

      >the best is done
      The MEAT is done.
      >cook until the beans are stuffy
      Cook until the beans are SOFT
      >good in our as a salad
      Good in OR as a salad.

    • 1 month ago
      Anonymous

      Which country are you from?
      You've given me some good ideas especially the dried bean hint
      Thanks

  3. 1 month ago
    Anonymous

    >boil and try one after every half hour till done

    • 1 month ago
      Anonymous

      >half hour
      homie, that's too long. Fresh beans cook quick as frick, bruh.

  4. 1 month ago
    Anonymous

    Not familiar with borlotti, but I like frying (crackling) some shallot strips, steaming green beans, and serving both with a pan fried (not breaded) with butter white fish on fresh white rice. Add condiments as you like.

    Another nice recipe is poaching the green beans or sugarsnaps and make a potato salad:

    Per person:
    4-5 small boiled potatoes with peel
    2-3 thinly sliced fresh radishes
    A tablespoon of corn
    Two sprigs of dill
    A table spoon of apple cider vinegar
    A tablespoon of sweet brown, smooth, mustard
    Half a tablespoon of regular mayo.
    Salt and pepper.

    Potatoes and beans must cool down before mixing in together. I prefer halving the potatoes, but depending on their size and your proclivities, you do you.

    • 1 month ago
      Anonymous

      Forgot the beans in the salad.
      About 3 tablespoons of beans per person.

    • 1 month ago
      Anonymous

      Oh and forgot the raw red onion.
      About a tablespoon of raw red onion rings per person.

  5. 1 month ago
    Anonymous

    Make a Greek vegetable stew. It’s done all over the Mediterranean but it comes from Greece. Chop up some potatoes, tomatoes, zucchini. Throw them all in a big pot with the beans, roughly chopped garlic, salt, pepper, a lot of good olive oil, fresh mint leaves, and enough water to cover the veg. Bring to a boil then simmer until all the vegetables are tender, adding more water if needed. Serve with good crusty bread.

  6. 1 month ago
    Anonymous

    Baked

  7. 1 month ago
    Anonymous

    This recipe is using the dried version so use double the amount of beans in weight that it says
    https://anitalianinmykitchen.com/pasta-e-gayioli/

    • 1 month ago
      Anonymous

      I've always been weirded out to try pasta and beans for some reason but that looks reasonable enough.

  8. 1 month ago
    Anonymous

    Turks also uses these beans quite a bit when in season.
    https://vidarbergum.com/recipe/turkish-style-borlotti-beans-barbunya-pilaki/

    • 1 month ago
      Anonymous

      That’s because they stole it from the Greeks.

      • 1 month ago
        Anonymous

        Other way around

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