We like to harvest the beans when they're large and thus need to be peeled after cooking (this is after shelling; the beans themselves have a thick skin). Our usual approach is to quickly blanch them in boiling water, let them cool, then slip them out of their skins. We then saute them in olive oil with garlic, chopped onion, chopped tomato, and whatever seasonings strike our fancy.
Wednesday, October 26, 2005
Posted by Michael Stiber | 10/26/2005 03:03:00 PM |