Who would have thought that fresh green beans take so long to cook?! I didn't. I tried my first batch of fresh green beans last night. I've always been a canned green bean girl. I've done frozen, but didn't cook them very long and they had zero flavor - it wasn't even a zero flavor - it was a negative flavor. I cooked those darn green beans for 2 hours. I know some people like them crisp tender, but we always had them "dead" or really really soft. That's the way I know them. They are not really a "start when you get home from work" side dish. However, I think a crock pot will help me next time. I'll throw them in before I leave for work with some water, bacon, and onion. They should be delicious by the time I get home.
In addition to our green beans last night, we had butternut squash; long grain wild rice; and a turkey loin pre-marinated in garlic and red pepper. I roasted the loin in aluminum foil in a shallow pan with a dash of red wine. Ok. Maybe it was more than a dash. Ok. Maybe I soused it. No matter which way you pour it, it was a good dinner!
I have some more fresh green beans that I didn't cook last night. I'm going to try to blanch them and then freeze them for next time. I also think that I will freeze a small amount of bacon just to be sure that I have some for the next batch of green beans.
During the 2 hours that I was cooking, I reminisced a little about my grandma cooking in the same kitchen that I currently cook. I remember hearing the clang clang clang of the vents on the lids of the Salad Master pots simmering on the stove. Maybe she was cooking green beans or any other numerous dishes for the 3 meals-a-day that she cooked. I inherited these pots and use them daily. As the vents went clang clang clang, it was as if grandma was there in my kitchen.
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