Green bean question

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

Quoted message said:

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

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

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.

Quoted message said:

$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

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

$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 <[email hidden]>,

Quoted post said:

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 <[email hidden]>,

Quoted post said:

Quoted message said:

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)

Quoted message said:

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 <[email hidden]>, Goomba38

Quoted message said:

Quoted message said:

$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' <[email hidden]>, if that's their real name,

Quoted message said:

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 said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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:

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 said:

On Wed 09 Mar 2005 09:04:17p, [email hidden] wrote in

rec.food.cooking:
[snip]

Quoted message said:

Quoted message said:

I have a minestrone recipe that I've made in the past, and it's

great.

Quoted message said:

Quoted message said:

It calls for a can of green beans. I have fresh green beans on

hand.

Quoted message said:

Quoted message said:

If I want to use the fresh beans, can I just put them into the

soup,

Quoted message said:

Quoted message said:

considering that's it's going to simmer for a couple of hours?

[snip]

Quoted message said:

No need to pre-cook. No need to add at the beginning. For soup,

green beans

Quoted message said:

probably only need be added during the last half-hour or so, unless

you like

Quoted message said:

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 <[email hidden]>,

Quoted message said:

Melba's Jammin' <[email hidden]>, if that's their real name,

Quoted message said:

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 said:

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 said:

Goomba, for some reason known only to God and the grower, the colored

Quoted message said:

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 said:

Quoted post said:

Quoted message said:

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?

Quoted message said:

Quoted message said:

Quoted message said:

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.

Quoted message said:

Quoted message said:

But given the RIDICULOUS produce prices, we're going to do it.

Be careful of what you wish for.
(snip)

Quoted message said:

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

Forget about canning peppers unless you're going to pickle them.

Freeze

Quoted message said:

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