The wide, wide and white oven is sometimes sold fresh at farmers' markets. If you have an excessive amount of beans, combing them – a quick dip in boiling water – is a must if you want to freeze them. Freezing instead of canning is less time consuming and you can use the generosity of your bean after harvest.
Certification: YelenaYemchuk / iStock / Getty Images Blanching prepares beans for freezing.
Benefits of whitening
Many vegetables, including beans, must be stained before freezing. Bleaching cleanses the beans of all surface residues, helps maintain the texture and color of the beans and minimizes nutrient loss. The beans may be stained with steam, but this is not recommended. Starchy vegetables, such as butter, are best covered with boiling water. Microwave bleaching can lead to uneven bleaching, some pale beans and other roasted ,
Rinse thoroughly Beans Put a large pot of water to boil. Place the beans in a single layer in a steam basket and gently place them in boiling water until the beans are submerged. You can also pour the beans directly into the boiling water if you have a spoon to slice it for later removal. Cover and cook for two to four minutes, depending on the size of the beans. Remove the beans from the boiling water. or lift the basket and throw the beans. or if you no longer have lots, pour the water and beans through a sieve. Immediately immerse the beans in an ice bath for two to four minutes. This stops the cooking process and is vital for the beans to succeed.
Cool the bean
To freeze the beans, throw them in airtight bags or freezer containers and keep air and moisture away. Vacuum sealed bags are ideal for frozen storage. Store the beans in the deepest part of the freezer and do not place full bags over the other. This can slow down the freezing process, which can worsen the texture of the beans. Do not freeze more than two to three pounds of food – including beans – within 24 hours. Too much at one time can slow down the cooling rate.
Using beans with roasted butter
White beans can be used as fresh beans. Bleached beans take until they cook fresh beans and require enough liquid to finish softening. White beans are not edible without further cooking. When cooked, the beans have a creamy texture and a rich flavor that gives them their name. Add it to a chicken stew or with cabbage and sausage for a quick saucepan.