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Post by dewryce on Oct 19, 2017 23:27:14 GMT
Help! We are trying very hard to up our fresh vegetable intake. I have never liked fresh green beans, or any canned green beans (except the French cut version) because they are too tough and 'waxy'. Until my DH tried a new recipe (just steamed, butter and sautéed scallions added). We had this several times and I was in love. No problem, great veggie to add to our rotation. Except, then they started tasting hard and waxy again. I assumed he was getting a different kind of green bean, but he is convinced he isn't. Says he is cooking them the same length of time.
Any ideas? *Is* there a type of green bean that is less hard and not waxy? Is there some trick he could have done the first few times he cooked them and just doesn't remember? Do they taste different depending on the season?
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Post by peano on Oct 19, 2017 23:42:26 GMT
I'm not really sure what you mean by waxy, but I assume you're talking about fresh, not canned green beans. I find fresh green beans to sometimes have a lot of fibrous material in them, but I'm not sure why. I prefer my fresh green beans pickled and my canned green beans tender and sweet.
This is probably not what you're going for but I love what I call "cafeteria green beans" which are a comfort food from my Southern childhood. I don't have a recipe, I just improvise with proportions. I take a bunch of thick cut bacon and saute in a stockpot, add however much onion feels like it goes with however many cans of of cut green beans (NOT French cut) you are using. Add onion to pot and saute with bacon, add green beans and a proportionate amount of chicken broth/stock. Salt and pepper to taste, but salt judiciously as I find the beans to be pretty salty already with the bacon and broth. Reduce heat, cover and cook until beans are mushy but not disintegrating. If you want less mush, just don't cook as long.
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Post by dewryce on Oct 20, 2017 0:02:31 GMT
I'm not really sure what you mean by waxy, but I assume you're talking about fresh, not canned green beans. I find fresh green beans to sometimes have a lot of fibrous material in them, but I'm not sure why. I prefer my fresh green beans pickled and my canned green beans tender and sweet. This is probably not what you're going for but I love what I call "cafeteria green beans" which are a comfort food from my Southern childhood. I don't have a recipe, I just improvise with proportions. I take a bunch of thick cut bacon and saute in a stockpot, add however much onion feels like it goes with however many cans of of cut green beans (NOT French cut) you are using. Add onion to pot and saute with bacon, add green beans and a proportionate amount of chicken broth/stock. Salt and pepper to taste, but salt judiciously as I find the beans to be pretty salty already with the bacon and broth. Reduce heat, cover and cook until beans are mushy but not disintegrating. If you want less mush, just don't cook as long. That does sound good! We are trying to eat a bit healthier, but I will add this to try for one of our cheat meals, thank you. Yes, trying to learn to prepare more fresh veggies and get away from canned. I can't really describe the waxy, just a bit of coating or something that the French cut definitely doesn't have. The surface even feels different when I bite into them. And when prepared as I listed, they were much more tender the first several times. We just can't figure out why.
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rickmer
Pearl Clutcher
Posts: 4,123
Jul 1, 2014 20:20:18 GMT
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Post by rickmer on Oct 20, 2017 0:06:29 GMT
i find the yellow beans waxy but haven't noticed that with green beans.
i steam them til still a little too crispy, then put them aside while i make the rest of my meal. a couple of mins before everything else comes together, i put a bit of oil and fresh garlic in a pan and saute/stir fry them to the tenderness i prefer.
sometimes i add oyster sauce and a bit of soya sauce. it makes them glazed like chinese food vegetables. i love broccoli this way as well.
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Post by birukitty on Oct 20, 2017 0:11:14 GMT
I like my green beans best when I buy them fresh from the produce aisle and then steam them at home. To steam them I have a steamer basket that fits inside a regular pot. They come out nice and tender and bright green made this way, and all I add is a bit of salt. If you like them crisp just cook a little less. Being vegan I don't use bacon or butter but I've found that not adding oil or anything else I can taste the natural vegetable and it tastes amazing.
Canned veggies-yuck! They are tasteless to me compared to the fresh ones I cook at home and it doesn't take that long.
Not sure what you mean by the term "waxy" but my green beans can taste tough and fibrous if I don't cook them long enough.
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Post by cindyupnorth on Oct 20, 2017 0:29:50 GMT
I've been oven roasting most of our fresh veggies. Then add sliced almonds to my green beans, or others we do grated parmesan cheese.
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Deleted
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May 15, 2024 3:56:07 GMT
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Post by Deleted on Oct 20, 2017 0:37:01 GMT
Sounds like they are tougher and not cooked as throughly. Have you tried the thinner French beans some stores carry?
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Post by cmpeter on Oct 20, 2017 0:44:52 GMT
I like to sautéed mine. Sometimes with lemon pepper or others with ginger, garlic and soy. I just sauté until they are bright green. It still a little crisp. But, that's how I like them. I've never felt they wee waxy. I get the thin French style green beans from Trader Joe's.
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Post by elaine on Oct 20, 2017 0:47:02 GMT
Help! We are trying very hard to up our fresh vegetable intake. I have never liked fresh green beans, or any canned green beans (except the French cut version) because they are too tough and 'waxy'. Until my DH tried a new recipe (just steamed, butter and sautéed scallions added). We had this several times and I was in love. No problem, great veggie to add to our rotation. Except, then they started tasting hard and waxy again. I assumed he was getting a different kind of green bean, but he is convinced he isn't. Says he is cooking them the same length of time. Any ideas? *Is* there a type of green bean that is less hard and not waxy? Is there some trick he could have done the first few times he cooked them and just doesn't remember? Do they taste different depending on the season? Do you want my favorite IP green bean recipe?
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Post by scrapmaven on Oct 20, 2017 0:51:41 GMT
Help! We are trying very hard to up our fresh vegetable intake. I have never liked fresh green beans, or any canned green beans (except the French cut version) because they are too tough and 'waxy'. Until my DH tried a new recipe (just steamed, butter and sautéed scallions added). We had this several times and I was in love. No problem, great veggie to add to our rotation. Except, then they started tasting hard and waxy again. I assumed he was getting a different kind of green bean, but he is convinced he isn't. Says he is cooking them the same length of time. Any ideas? *Is* there a type of green bean that is less hard and not waxy? Is there some trick he could have done the first few times he cooked them and just doesn't remember? Do they taste different depending on the season? Do you want my favorite IP green bean recipe? Yes please. @peano, dh loves beans w/bacon. We do a similar recipe with fresh beans. We have a plant outside and we've noticed flowers, but the cold weather will kill it before we see any veggies.
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Post by Merge on Oct 20, 2017 0:53:16 GMT
I really only like green beans if I cook the crap out of them. I don't care for the tough/fibrous texture, either. They also need a lot of salt. And some diced up bacon doesn't hurt.
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Post by elaine on Oct 20, 2017 0:56:20 GMT
Do you want my favorite IP green bean recipe? Yes please. @peano, dh loves beans w/bacon. We do a similar recipe with fresh beans. We have a plant outside and we've noticed flowers, but the cold weather will kill it before we see any veggies. Southern Style Green Beans and Bacon (Using a Pressure Cooker) Pressure cooker, Side Dish, Vegetable Source Beckiswholelife.com INGREDIENTS 1.5 pounds fresh green beans, end removed, snapped in half and washed 3-4 slices of bacon cut into 1 inch pieces ⅓ cup diced onion salt, pepper and garlic powder to taste ½ cup water] DIRECTIONS Cook bacon in the bottom of the pressure cooker. Towards the end of cooking the bacon add the onions and sauté for another minute or so. Add green beans and toss with the bacon so that the beans are lightly coated with some of the bacon grease. Add water. Cook beans for 4 minutes under pressure according to your pressure cooker directions. Season to taste. Sent from Paprika Recipe Manager Sent from my iPad
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Post by scrapmaven on Oct 20, 2017 1:02:18 GMT
Yes please. @peano, dh loves beans w/bacon. We do a similar recipe with fresh beans. We have a plant outside and we've noticed flowers, but the cold weather will kill it before we see any veggies. Southern Style Green Beans and Bacon (Using a Pressure Cooker) Pressure cooker, Side Dish, Vegetable Source Beckiswholelife.com INGREDIENTS 1.5 pounds fresh green beans, end removed, snapped in half and washed 3-4 slices of bacon cut into 1 inch pieces ⅓ cup diced onion salt, pepper and garlic powder to taste ½ cup water] DIRECTIONS Cook bacon in the bottom of the pressure cooker. Towards the end of cooking the bacon add the onions and sauté for another minute or so. Add green beans and toss with the bacon so that the beans are lightly coated with some of the bacon grease. Add water. Cook beans for 4 minutes under pressure according to your pressure cooker directions. Season to taste. Sent from Paprika Recipe Manager Sent from my iPad Thank you so much, elaine. I will be making this for dh very soon.
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Post by elaine on Oct 20, 2017 1:10:09 GMT
Southern Style Green Beans and Bacon (Using a Pressure Cooker) Pressure cooker, Side Dish, Vegetable Source Beckiswholelife.com INGREDIENTS 1.5 pounds fresh green beans, end removed, snapped in half and washed 3-4 slices of bacon cut into 1 inch pieces ⅓ cup diced onion salt, pepper and garlic powder to taste ½ cup water] DIRECTIONS Cook bacon in the bottom of the pressure cooker. Towards the end of cooking the bacon add the onions and sauté for another minute or so. Add green beans and toss with the bacon so that the beans are lightly coated with some of the bacon grease. Add water. Cook beans for 4 minutes under pressure according to your pressure cooker directions. Season to taste. Sent from Paprika Recipe Manager Sent from my iPad Thank you so much, elaine . I will be making this for dh very soon. I make it weekly for my family. They LOVE it. I usually use 1/2 cup of beef broth instead of water.
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AmandaA
Pearl Clutcher
Posts: 3,502
Aug 28, 2015 22:31:17 GMT
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Post by AmandaA on Oct 20, 2017 1:22:22 GMT
I was going to say elaine 's IP green beans before I got far enough down thread to find it 😬 I have never been able to cook fresh green beans that weren't tough and blech (even in a crock pot all day). But the IP ones are 👍🏻
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Post by bc2ca on Oct 20, 2017 1:54:15 GMT
I like to sautéed mine. Sometimes with lemon pepper or others with ginger, garlic and soy. I just sauté until they are bright green. It still a little crisp. But, that's how I like them. I've never felt they wee waxy. I get the thin French style green beans from Trader Joe's. Trader Joe's Haricot Vert are thin, tender and need just a few minutes in a saute pan. We love them tossed with slivered almonds and sesame oil. SaveSave
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Post by dewryce on Oct 20, 2017 2:03:11 GMT
Thank you ladies! @remrer and cmpeter I really think that might be it! He swears they are not different beans but now that I think about it, I believe they were thinner when I liked them. Hopefully our local grocery store HEB or Whole Foods carries them. Trader Joe's is an hour away. Eta: Thinking about it, we *were* shopping more at WF when we discovered this recipe so I bet that's where he got them and why they are different then those from the local GC. Thanks for the recipe elaine ! It looks similar to the one @peano listed, so obviously a popular way to go There are only the 2 of us, could I cut the recipe in half? What would that change? I have to admit, we tried the IP a couple of times with less than great results and haven't gotten back to using it again. But I really want to! I wonder though, does the liquid in the recipes 'take away' any of the nutrients? I remember reading that in canned veggies, a lot of the nutrients are lost in the liquid they soak in.
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Post by femalebusiness on Oct 20, 2017 2:03:39 GMT
I have always found that fresh green beans are either really good or really bad as in tough and waxy. The last few time I have made them they were not good. I am not that crazy about green beans anyway but I LOVE snow peas. I usually make those instead.
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Post by Basket1lady on Oct 20, 2017 2:06:12 GMT
It could be that the beans you are buying are old. I find that green beans that have been sitting around at the store can be a bit off in texture.
I usually buy my green beans from Costco. They are French green beans, or haricot vert (literally translated as green beans). I find them in the refrigerated section where the lettuce and such is. Try looking for those. We just had them tonight. I add about 1" of water to my pot, bring it to a boil and steam them for 5-7 minutes. If you like them more done, you can cook them a bit longer. I just add a bit of butter and coarsely ground salt and pepper. For a variation, you can add lemon pepper. To fancy them up, put a handful of dried cranberries and a tablespoon of butter in a bowl in the microwave until the butter is melted. Let it sit while you cook up the green beans, then mix. The cranberries will plump up a little and that tart cranberries seem to go with the season.
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Post by elaine on Oct 20, 2017 2:06:32 GMT
Thank you ladies! @remrer and cmpeter I really think that might be it! He swears they are not different beans but now that I think about it, I believe they were thinner when I liked them. Hopefully our local grocery store HEB or Whole Foods carries them. Trader Joe's is an hour away. Thanks for the recipe elaine ! It looks similar to the one @peano listed, so obviously a popular way to go There are only the 2 of us, could I cut the recipe in half? What would that change? I have to admit, we tried the IP a couple of times with less than great results and haven't gotten back to using it again. But I really want to! I wonder though, does the liquid in the recipes 'take away' any of the nutrients? I remember reading that in canned veggies, a lot of the nutrients are lost in the liquid they soak in. There is only 1/2 cup of liquid in the Instant Pot recipe. It really isn’t taking away much of anything. Distributed over 1.5 pounds of fresh green beans, it just adds flavor and allows the pot to come to pressure.
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Post by dewryce on Oct 20, 2017 2:08:25 GMT
I have always found that fresh green beans are either really good or really bad as in tough and waxy. The last few time I have made them they were not good. I am not that crazy about green beans anyway but I LOVE snow peas. I usually make those instead. Oh good, I'm not crazy, someone else gets the 'waxy'. I love snow peas too! We sauté them in just a bit of coconut oil, num. Now, I have to admit to still using frozen snow peas, we will graduate soon to fresh ones!
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Post by peano on Oct 20, 2017 3:41:06 GMT
Or as an alternative, I love green beans roasted with a little olive oil, salt and pepper. It brings out their natural sweetness. I buy the big bags from Costco or Trader Joes.
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Deleted
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May 15, 2024 3:56:07 GMT
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Post by Deleted on Oct 20, 2017 4:55:02 GMT
Help! We are trying very hard to up our fresh vegetable intake. I have never liked fresh green beans, or any canned green beans (except the French cut version) because they are too tough and 'waxy'. Until my DH tried a new recipe (just steamed, butter and sautéed scallions added). We had this several times and I was in love. No problem, great veggie to add to our rotation. Except, then they started tasting hard and waxy again. I assumed he was getting a different kind of green bean, but he is convinced he isn't. Says he is cooking them the same length of time. Any ideas? *Is* there a type of green bean that is less hard and not waxy? Is there some trick he could have done the first few times he cooked them and just doesn't remember? Do they taste different depending on the season? Yes! The flavor and texture will change with the season. For GB grown in the US the harvest season for best texture/flavor is going to be late May into September. "Fresh" GB this time of year either were harvested last month and held in storage so they aren't really all that fresh.. they are getting old which leads to a harder more fibrous texture, or they are being shipped in from somewhere else. In order to extend the "freshness" of shipped beans they very well may have a light coating of wax to seal the moisture in. If you want truly FRESH produce you need to be aware of growing seasons and where produce is coming from during the off season so you can judge how long it has set in storage, picked green and artificially ripened or ripened off the vine. Eating locally grown, in season produce is the only way to make sure what you are getting is fresh and also decide your menus/recipes based on the season's offerings instead of what you like and want to eat.
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Post by dewryce on Oct 20, 2017 5:36:46 GMT
Help! We are trying very hard to up our fresh vegetable intake. I have never liked fresh green beans, or any canned green beans (except the French cut version) because they are too tough and 'waxy'. Until my DH tried a new recipe (just steamed, butter and sautéed scallions added). We had this several times and I was in love. No problem, great veggie to add to our rotation. Except, then they started tasting hard and waxy again. I assumed he was getting a different kind of green bean, but he is convinced he isn't. Says he is cooking them the same length of time. Any ideas? *Is* there a type of green bean that is less hard and not waxy? Is there some trick he could have done the first few times he cooked them and just doesn't remember? Do they taste different depending on the season? Yes! The flavor and texture will change with the season. For GB grown in the US the harvest season for best texture/flavor is going to be late May into September. "Fresh" GB this time of year either were harvested last month and held in storage so they aren't really all that fresh.. they are getting old which leads to a harder more fibrous texture, or they are being shipped in from somewhere else. In order to extend the "freshness" of shipped beans they very well may have a light coating of wax to seal the moisture in. If you want truly FRESH produce you need to be aware of growing seasons and where produce is coming from during the off season so you can judge how long it has set in storage, picked green and artificially ripened or ripened off the vine. Eating locally grown, in season produce is the only way to make sure what you are getting is fresh and also decide your menus/recipes based on the season's offerings instead of what you like and want to eat. This is good to know, thank you! Do you have a source you like to use or particularly trust to learn about this?
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Deleted
Posts: 0
May 15, 2024 3:56:07 GMT
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Post by Deleted on Oct 20, 2017 6:34:31 GMT
Yes! The flavor and texture will change with the season. For GB grown in the US the harvest season for best texture/flavor is going to be late May into September. "Fresh" GB this time of year either were harvested last month and held in storage so they aren't really all that fresh.. they are getting old which leads to a harder more fibrous texture, or they are being shipped in from somewhere else. In order to extend the "freshness" of shipped beans they very well may have a light coating of wax to seal the moisture in. If you want truly FRESH produce you need to be aware of growing seasons and where produce is coming from during the off season so you can judge how long it has set in storage, picked green and artificially ripened or ripened off the vine. Eating locally grown, in season produce is the only way to make sure what you are getting is fresh and also decide your menus/recipes based on the season's offerings instead of what you like and want to eat. This is good to know, thank you! Do you have a source you like to use or particularly trust to learn about this? I grew up in a farming community where large kitchen gardens were the norm and it is just something that became second nature to know. but some resources for you: cuesa.org/eat-seasonally/charts/vegetablesI like this one, it lets you pick the state you are in and shows the seasons for your state which can differ from another state: www.seasonalfoodguide.org/Read the box the produce is in to find out where it came from... the further it traveled the less fresh it is. It has to be picked, sent to the packing station, sent through customs to be inspected, travel some more (usually by truck but maybe by ship or plane) to the distribution center of large stores, wait until a store needs so many boxes of that produce then sent to the store for stocking on Wednesday (or whatever day they normally stock produce) and wait until the day you come to buy it then wait in your fridge until you cook it. It can be about a month between the time it is picked and you cook it. It may be in season in its home country but it had to be picked and shipped to your store and that normally means it gets picked while still green (and thus lacking a fully developed ripe flavor) then "ripened" with gas, read about food irradiation, and why produce is waxed. www.theatlantic.com/technology/archive/2017/04/why-fruit-has-a-fake-wax-coating/524619/
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Post by nlwilkins on Oct 20, 2017 7:48:49 GMT
Like Voltagain said, the season is the secret. Sometimes green beans are left on the vine too long also and that will make them tougher. The next time you get some green beans that you find "not tough" get a bunch and freeze them. To freeze green beans just blanch them and pop in a bag, one serving per bag.
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perumbula
Pearl Clutcher
Posts: 3,439
Location: Idaho
Jun 26, 2014 18:51:17 GMT
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Post by perumbula on Oct 20, 2017 15:37:44 GMT
this time of year is a good time to be getting your green beans from the freezer aisle. It's actually healthier than the fresh ones because they were picked in season and processed very quickly after picking. You can buy uncut frozen beans and steam or roast them as you like and they will taste much better than out of season beans and be cheaper.
A lot of people think that in order to be healthy they can only buy fresh produce. Fresh is good in season, but once the season is over, frozen is better. It has all the same nutrition and will taste better and be healthier than over-stored, old produce.
My favorite way to eat green beans is roasted with garlic and olive oil.
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Post by Darcy Collins on Oct 20, 2017 15:55:53 GMT
There's too many good vegetables to eat green beans. I just don't like them - if you don't either just move on. Pick a different green one: kale, spinach, broccoli, asparagus, artichoke, brussel sprouts, swiss chard, snap peas, bok choy, cucumbers, leeks, celery, zucchini.... I can do the french ones - I saute in olive oil with a sliced portabella mushroom and garlic - but just pass right by the regular ones.
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Post by dewryce on Oct 21, 2017 0:48:36 GMT
Thank you voltagain those links should be very helpful! nlwilkins , I like that idea. We try and do it when we find good prices on meat, why not for good veggies? One of the things I'm trying to learn is how to purchase, store and prepare foods to keep as many nutrients as possible, so that's a good idea.
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likescarrots
Pearl Clutcher
Posts: 2,879
Aug 16, 2014 17:52:53 GMT
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Post by likescarrots on Oct 21, 2017 1:14:25 GMT
if you have an air fryer, fresh green beans are really good cooked up in that after tossing with a little olive oil and some seasoning (a good one is sesame oil, soy sauce and some sort of hot pepper paste - I like gochujang)
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