So, the other day I had a bit of a dilemma with my veggie box. For the I-don’t-know-how-many-weeks in a row it contained green beans. I quite like green beans. But they aren’t one of those veggies that I want in these kinds of quantities (i.e., a HUGE bag every week). Anyway, I asked some friends for some new suggestions for their use. (They’d already bean (get it?) in stew, soup, a French tuna salad, pureed for baby Rafa, dipped in hummus and steamed as a side dish). A friend sent me a recipe for pickled beans. Great idea, I thought. The dilemma was resolved.
But then came disaster. I made the fatal mistake of skim reading the recipe before jumping in. Step one, wash and cut veggies, salt and put in the fridge over night. No worries. Done. The following day I read the rest of the recipe. Hang on a minute. I don’t have any jars to pack and seal them into. What was I thinking?
So, onto plan C. Rinsing the salt off and chucking them into a pan with pine nuts and an olive bruschetta mix. I ended up making this four times in three days to use them all up but the good news is green beans have redeemed themselves. In fact, I won’t mind if they are in the box again this week.