Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 > > Hi Marilyn, > > > > >Do string beans always like stay al dente? I steam for quite a while. > > > > Define " quite awhile. " Frozen green beans can > > take 20-30 minutes to steam to tender. > > > > > > At least 30 minutes for steaming market fresh in season string beans. > > I think Mara is right though.. they are on the tough side this year.. > > > > > > >I want to sautee in brown butter, sage and garilc.. > > > > > >Should I first blanch and then sautee? Would that help? > > > > I would be inclined to steam them first and then > > sautee -- then you're less likely to incinerate > > your sauce while getting the beans tender. > > > > > Ok, gonna try this! > > > > > > >Also, anyone have an interesting recipe for > > >broccoli rabe? Not the craziest about bitters. > > > > My mentor had one for broccoli rabe, but I could > > never find any. I'll see if I can find her recipe. > > > > Cool. > Trying to get a variety of green veggies in (like a different type every day) > > I live close to the Farmers Market so I walk by there all the time and buy it fresh! Yum Yum. > > Still trying to figure out what the heck to do with chard to make it yummy. > > Jodi > I have a very delicious way to cook touph string beans spinach leafy greens.First i saute them in olive oil and chopped garlic,adding the garlic after the greens so garlic does not burn.Then I add about 3 tablespoons of water or broth,cover and cook till very tender. Esther Sann scd 9 months Micro C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 At 08:04 AM 9/16/2009, you wrote: I'm curious and confused. I was thinking that french cut beans would be the easier ones to digest as they are so thin and mine get very soft after being cooked. I wonder why string beans would be more easily digested? (What about haricot verts?) Isn't it difficult to find string beans much of the year? It's one of those things. I do better with french-cut. Fresh-frozen with no additives are SCD-legal. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Tasha No need to feel confused. Yes, french cut green beans are thin, but they are also very fibrous and don't soften up much even with a lengthy cooking. At least they don't soften up enough for my upper GI. Other folks on SCD find them easy to digest. I have upper GI dysfunctions that won't tolerate fiber (or fat or spices) so I feel sure my experience isn't the norm. But my upper GI can handle cooked-to-mush Roma/Italian green beans several times a day, so I go through a lot in a week's time. I can only find them frozen in my local stores, or I can grow them (which isn't easy in the tropical climate where I now live). The Roma/Italian green beans have a very soft pod to begin with, so my upper GI tolerates them easily when cooked. The other type of pole or bush string beans are OK for my upper GI as long as I destring them and cook until very soft -- and don't eat them more than once then wait a few days before eating them again. They are just more fibrous. That's been my experience. We're all so individual, so we each have to just try different foods for ourselves. It can be hard to predict how our digestions will cope. Kim M. SCD 5+ years >>>>>>>>>>>>>>>>>> I'm curious and confused. I was thinking that french cut beans would be the easier ones to digest as they are so thin and mine get very soft after being cooked. I wonder why string beans would be more easily digested? (What about haricot verts?) Isn't it difficult to find string beans much of the year? Thanks,Tasha Quote Link to comment Share on other sites More sharing options...
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