Beans-a-la-Daria

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Note that you should test the lids of storage jars with cold water to ensure you can close them easily when hot, and to ensure that they do seal properly.
These beans will keep for months if kept sealed and in a cool dark place.
There are two recipes here.P1020693
French Beans au Naturel and  French Beans au Tomates

French Beans au Naturel

To preserve freshly picked french beans by this method, the pods should be
intact, that is they should still have a little stalk and a point.P1020661
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Set two large pans full of water to boil.
P1020660One pan should have enough to cover all the beans for blanching: the other should have 20 grammes of salt per litre of water and wil be used for bottling. Bring both to the boil.
P1020664Drop the beans in the unsalted boiling water and leave for 5 minutes. P1020666Drain and rinse cool under cold water.
Fill the storage jars with blanched beans and place the jars on a cloth in the now empty pan.P1020672 P1020670
Fill the jars with boiling salted water and the pan around them with unsalted water.P1020674 P1020677Bring to boil, adding more salted water to the beans and
ensuring they are completely covered.
Boil for 10 minutes per litre.
The cloth prevents the jars being cracked by direct heat on the hob.
Stop boiling once the beans start to change colour – they should go very slightly brown. The pan shown here took 45 minutes.
P1020686 Remove jars from pan and carefully close lids.
These beans will keep for months if kept sealed and in a cool dark place.

Daria’s Beans with Tomatoes and Onions

  • 2Kg French Beans washed, topped and tailed and cut into 3cm pieces
  • 1Kg peeled and chopped white onions
  • 1 Kg coarsely chopped salad tomatoes
  • 400 mL vegetable oil
  • 4 teaspoons of ground dried basil leaves
  • 2 teaspoons of ground dried thyme
  • a small handful of black peppercorns
  • a small handful of salt
  • Balsamic vinegar to taste
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Heat the oil in a large pan add and soften the onions until slightly transparent.
Add the beans, stir occasionally until hot, add the tomatoes and herbs and
salt.
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Take off the heat when the tomato skins start to loosen. P1020682
Put mixture into storage jars in water in a pan as before. Fill jars completely and stop heating once the bubbles of air trapped in the mixture have risen.
Top up the jars to the brim with balsamic vinegar and close the lids.P1020689 P1020684Use spillage and bottle for salad oil.
P1020692Wash the filled jars before storing.