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Old October 12, 2016   #3
habitat_gardener
Tomatovillian™
 
Join Date: Apr 2008
Location: California Central Valley
Posts: 2,539
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Re leather britches:

A few years ago I dehydrated lots and lots of green beans -- mostly because I had great production coupled with limited kitchen access and could not eat them all raw. ALso, most of them were purple (Blue Coco) or otherwise nonstandard, which are difficult to donate (nobody wants them because they don't know what they are).

When they were freshly dried, I occasionally snacked on the dried beans.

I've found that they are easy to add to rice-lentil stews and the like, but best if broken into 1-inch pieces first, otherwise the stringiness of some varieties makes them hard to eat. I mixed all of the varieties (about 20) in the jars. I'd taken great care to dry them whole, and it takes a lot of energy to break them up! Probably I could use a blender or food processor, but I don't want bean powder.
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