Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------GREEN OR SNAP BEANS-------------------------
2/3 lb To 1 lb; Makes 1 pint

-----------------YOUNG BROAD OR LIMA BEANS----------------------
2/3 lb To 1 lb; Makes 1 pint

----------------SHELLED BROAD OR LIMA BEANS---------------------
2 lb To 2-1/2 lb in pods -Makes 1 pint

GREEN OR SNAP BEANS 1. Choose young, tender beans that snap easily.
The beans in the pods should not be fully formed.

2. Wash well, snip the ends, and sort by size.

3. Leave the beans whole, cut in even lengths, or cut French-style
(lengthwise).

4. Blanch 2 to 3 minutes, depending on the size of the beans. Cool;
drain well.

5. Tray freeze or pack into containers. Seal, label, and freeze.

6. Cook frozen whole or cut beans 12 to 18 minutes; French style
beans 5 to 10 minutes.

YOUNG BROAD OR LIMA BEANS 1. Choose wide, flat beans that are tender,
meaty, and stringless.

2. Wash well, snip off the ends, and cut or break them into 1-1/2
inch pieces.

3. Blanch 3 minutes. Cool; drain well.

4. Tray freeze or pack into containers. Seal, label, and freeze.

5. Cook frozen beans about 10 minutes.

SHELLED BROAD OR LIMA BEANS 1. Choose well filled pods of young,
green, tender beans.

2. Wash, shell, and wash again. Sort by size.

3. Blanch small beans 1 minute; medium beans 2 minutes; large beans 3
minutes. Cool; drain well.

4. Tray freeze or pack into containers. Seal, label, and freeze.

5. Cook large beans 15 to 20 minutes; small beans 6 to 10 minutes.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 09-29-95

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