This Week we will Mostly be Eating…

The beans are dead, long live the beans. Yesterday I cut the broad beans back down to the ground, except where they’re sprouting and flowering again and picked off the last of the pods. Sadly, in the last fortnight or so the beans had begun to get away from us and a lot of the remaining beans, while home grown and hence, by definition, delicious, were a bit mealy and past their best. The green beans, however, have just started to get into their stride and this time we’re determined to eat them now while they’re young and fresh and delicious rather than wait until they’ve gone all leathery.

So our meal planning for the next few days has consisted of asking ‘what can we eat with green beans?’ while not, of course, forgetting that there are also potatoes to use up. And red onions. (And salad, although the bulk of that has thankfully bolted so we’re back to manageable baby leaf lettuces rather than hordes of enormous hoodie-wearing teenage lettuces to chomp our way through). So far our menus for the next few days consist of

  • chicken and green bean stir fry,
  • fish, chips and green bean and feta salad,
  • green bean risotto,
  • spaghetti with green beans and breadcrumbs, and
  • Jansson’s temptation, with green beans (I think on the whole we’ll stick to a white onion for this though).

That may be enough to keep on top of it, but if not, we’d welcome any ideas….

6 Responses to This Week we will Mostly be Eating…

  1. John Gibson says:

    we bought a green bean chutney relish from a market awhile ago that was very nice.

  2. Kirsten says:

    Sounds tasty! Here are a couple ways I dress up beans for the other half.

    *Steam several large handfuls of beans with 2-3 crushed garlic cloves, then serve with butter. Adding some caramelized red onions is a distinct possibility.

    *Fry some stray bits of ham or bacon in a pan, then saute beans (and red onions) with them. You can get away with having beans with breakfast this way, which gives you another go at dinnertime.

    Or you can let them get leathery and if they aren’t quite dry when the fall rains start, uproot whole plants and hang upside-down in the potting-shed rafters (or other dry, darkish place). When completely dry, shuck for bean soup in winter.

  3. Helen says:

    I’ve been looking at chutney recipes, spurred on by my success with my rather scabby gooseberries.
    Be warned, the ‘purple’ green beans just keep coming and now the runner beans are about to join in. Why did I plant so many?
    Also let a few reach maturity to get free seeds for next year.

  4. disgruntled says:

    John – I’m not a huge chutney eater but I may have to reconsider
    Kirsten – mmmm, like the saute idea. Not sure about drying them though as we don’t so much have fall rains as near constant rainfall…
    Helen – I did, at least, have the sense not to plant any runners.

  5. Dom says:

    It’s like a Monty Python sketch: We’ve got:
    beans and salad
    beans and potatoes
    beans, salad and potatoes
    beans, beans, beans and salad

    … sorry love, beans are off 🙂

  6. disgruntled says:

    They’d better not be … otherwise it will mean that rabbit is back. Anyway, beans are nicer than spam

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