Fresh Kernel Beans, Lima Beans, and Peas
NotesLeftover Bean Bonus
Whenever you cook up a batch of beans, prepare at least twice as much as you need. Pack the cooked beans in 1- to 2-cup portions in-freezer bags or containers. Be sure to label the bag with the type of bean, the date, and the amount in the bag. When you’re ready to cook, add the frozen beans as is to stews or soups, but defrost them first for salads. To defrost quickly, add water to cover to the container and microwave on full-power (100 percent) for 1 to 2 minutes, let stand 1 minute, then drain.
Bonus number 2--a thickener
Use mashed beans as a thickener. When you have leftover beans, mash or puree, then freeze in ice cube trays. Once frozen, pop from the trays and store in a freezer container or bag. No need to defrost--just add directly to your soup, stew, or sauce.
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Type of Dishvegetable
- 3 pounds fresh kernel beans, lima beans, or peas
- 3 cups water
- Salt and freshly ground black pepper to taste
- Butter (optional)
Shell beans or peas. Bring water to a boil in a 2-quart sauce-pan over high heat.
Add beans or peas to boiling water; return to boiling. Cover, reduce heat, and cook 25 to 35 minutes for kernel beans, 20 to 30 minutes for limas, or 8 to 10 minutes for peas.
Drain well; add salt and pepper. Toss with butter, if desired, and turn into serving dish.
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1994 Bonnie Tandy Leblang