foodfriends cooking day.....

Bushel of Green Beans: $22
Jars to can Beans: $5.00
Hours to snap Beans: 3
Can of Green Beans at Aldi’s: $.39

A day with wonderful friends......
Green beans with sea salt and no preservatives......
Learning how to use that ugly pressure canner in our kitchens.....
Fresh green beans for supper......
Not going to Aldi’s in January when it is 3 degrees outside:
PRICELESS

A foodfriends canning day with Virginia D. went well this past Saturday. Thank you, Virginia, for your time and talent in showing us how to can beans and use our pressure canners.

So what do you do with a pint or quart of beans when you are tired of just plain beans?

There is always the traditional green bean casserole with French fried onions and mushroom soup, or Shepherd’s Pie with beans, hamburger, tomato sauce and onions topped with cheesy mashed potatoes.

You can make a Swiss green beans casserole of green beans in a swiss cheese sauce topped with corn flake crumbs.

You can use beans in vegetable soup, minestrone soup, or green bean soup (a vegetable chowder with carrots, potatoes, onions and lots of green beans with parsley and summer savory and cream topped with diced hard-cooked eggs……ask Pam for the recipe.)

Virginia uses beans in the crock pot for a one dish meal of ham, potatoes and beans. I use green beans in a tuna salad Nicoise (a bed of greens layered with potatoes, green beans, tomatoes, hard cooked eggs and tuna with a vinaigrette dressing.)

Or make a bean salad with green beans, yellow wax beans, kidney beans, garbanzo beans, onions, and green peppers in a vinaigrette dressing.

The sky is the limit now that your shelves are full of green beans......