My climbing beans and bush beans both grew well this year. A person can only eat so many beans at one time but frozen, these beans are almost as good as fresh. The trick is to blanch them. I picked two big bread bowls full of beans this morning and gave them a quick rinse. Then I chopped them into small bite-size pieces while a pot of lightly salted water was coming to a boil. I filled one of those bread bowls with very cold water, and set it aside.
Once the water was boiling I dumped in the cut up beans. That brought the temperature down and I had to wait a minute or two for the water to boil again. As the beans boiled, they turned a brighter green than they were when they were fresh. After a minute or so, I took the slotted spoon and scooped the beans out of the boiling water into the big bowl of cold water.
Shortly afterwards I scooped the beans out of the cold water (which was now a bit warmer), and put them into a strainer. In this case, I found that the lettuce spinner worked well. Once the beans were drained I dumped them onto a cookie sheet and spread them out. These would go into my fridge freezer because it has a fan and will freeze the beans quickly. When they’re frozen hard, I break them up and put them into ziploc bags and put them into the chest freezer.
We may be acting silly this winter because you can be sure we’ll be “full of beans.”