You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Disappointing green beans. Why don't they get tender?!
- Thread starter cheezz
- Start date
mariadnoca
Moderator
Are they limp when you buy them? Do they snap?
Look for bright color and a good snap when you break them in half, avoid limp, shriveled, wrinkled or blemished. If the seeds are swelling through the pod, they're likely overripe and might be tough.
When I buy mine they are good enough to eat right there, then I only cooked them enough to be heated through and keep that fresh snap quality.
Look for bright color and a good snap when you break them in half, avoid limp, shriveled, wrinkled or blemished. If the seeds are swelling through the pod, they're likely overripe and might be tough.
When I buy mine they are good enough to eat right there, then I only cooked them enough to be heated through and keep that fresh snap quality.
Ever so often I get a batch of green beans that have a very fibrous skin on them. It doesn't matter
how long I cook them, the outer skin is very fibrous and never gets tender. It is inedible. I don't know why and have not figured out how to avoid it, beans don't seem different when I buy them. Thankfully, it doesn't happen often.
how long I cook them, the outer skin is very fibrous and never gets tender. It is inedible. I don't know why and have not figured out how to avoid it, beans don't seem different when I buy them. Thankfully, it doesn't happen often.