When the runner beans are ripe, you can usually harvest much more than can be eaten fresh. It is therefore worth preserving the vegetables by boiling them. The stock is also perfect for quick cooking, because you only have to heat and season the beans or dress them up as a delicious salad.

Too many runner beans? - They can be preserved by boiling them down

Preparation of the runner beans

You can keep the harvest fresh for two to three days in the refrigerator. To do this, wrap the vegetables in a slightly damp kitchen towel and store them in the vegetable compartment.

Before preserving, the runner beans must be washed thoroughly. Then cut off the ends and remove any thread from top to bottom.

Ingredients for 2 glasses of 500 ml pole beans

  • 1 kg of beans
  • 350 ml reserved cooking water
  • 500 ml white wine vinegar
  • 4 shallots
  • 3 tbsp sugar
  • 1 tsp salt
  • 4 stalks of savory
  • 2 bay leaves
  • 1 tbsp mustard seeds
  • 1 tsp black peppercorns

preparation

  1. Sterilize jars in boiling water for ten minutes. Drain.
  2. Clean the runner beans and cook in salted water for ten minutes until al dente.
  3. Pour through a sieve, collecting the cooking water.
  4. Bring the bean water, vinegar, peeled and halved shallots, peeled garlic cloves, sugar, salt and spices to the boil.
  5. Add the beans and cook for another five minutes.
  6. Remove the vegetables with a slotted spoon and divide among the glasses.
  7. Bring the broth to the boil and pour immediately over the runner beans. These must lie completely in the south.
  8. close vessels.

preserve beans

  1. Place the jars with the runner beans on the rack of the canning machine.
  2. Pour in the water so that the vessels are about halfway in the water bath.
  3. Bake at 100 degrees for 30 minutes.

Alternatively, you can cook the beans in the oven:

  1. Place glasses in a fat pan and pour two centimeters of water.
  2. Put in the tube and heat it up to 180 degrees.
  3. As soon as small pearls rise in the brew, switch off the oven.
  4. Leave in the tube for another thirty minutes.

When the jars have cooled, check whether a vacuum has formed everywhere. Label the runner beans and store them in a cool, dark place until ready to eat.

tips

If you want neutral-tasting beans, you can boil them in brine. To do this, boil water to which you add 20 grams of salt per liter and a dash of vinegar. Cook the beans in it for ten minutes, fill into glasses, pour over the boiling hot liquid and preserve as described.

Category:

Vegetable garden