Sunday, September 15, 2013

The Key To Cooking Overripe Green Beans

Baked Overripe Green Beans 

This dish is meant to be concocted in a crockpot. I have a small one, perfect for the job. My crop of green beans was beaucoup this year, so much so we actually gre tired of eating them every day, and still gave away bagful after bagful to friends and neighbors. I felt like one of those people who constantly try to unload Zucchini on others!
This recipe is a good one for a new style of homemade baked beans: feel free to add bacon, brown sugar and/or honey, at your personal discretion. Feel free to add more molasses. Once you have completed the recipe:

Cover Crock Pot and cook 7-9 hours on high, or 11-14 hours on low.
  • 3 cups shelled overripe garden greenbeans
  • 2.5 cups vegetable broth (Ramen will do nicely!)
  • 1/2 tablespoon salt
  • 1 (6 ounce) can tomato paste -or- 4 oz. Ketchup
  • 1/2 cup molasses (or brown sugar to taste)
  • 2 packets of Chinese takeout mustard or 2 tsp. Jar mustard
  • Optional: 2 garlic cloves, minced
  • Optional: sautéed-in-butter chopped onion

Small Crock Baked Beans Davey

This is a slight variation from the recipe above. I lifted the cover of my mini-crock so you could have a look. This is only about 35 minutes into the cooking process: about 7 1/2 hours to go!

  • 2.25 cups shelled overripe green beans
  • 2 cups broth (I used Pork broth made from a Knorr bullion cube)
  • 1 tsp salt
  • 1/4 cup ketchup
  • 1/2 cup honey or brown sugar (1/4 cup white sugar is ok)
  • 1/4 cup molasses
  • 1 packet of Chinese takeout mustard or 1 tsp. Jar mustard
  • 1 small sautéed chopped onion
  • 1 tablespoon your favorite Barbecue Sauce

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