Pressure Cooker option: Place beans in a steamer basket, add 2 C water and cook them for 2 minutes, automatic release.
Wanted to share a quick pic of some of the planters. These beans will be done and get pulled this week, then I'll add more seeds.
There is another pot just beginning to make buds. I love that 20¢ packs of seeds will give me beans all summer long:@)
The nasturtiums were really pretty this year too and I had fun adding petals to salads.
3 C green beans, 1" pieces
1 tsp salt
1 C reserved liquid from cooking the beans
1 1/2 C celery, sliced
3 Tblsp oil-I used vegetable oil
4 oz canned or jarred mushrooms, drained well
1 Tblsp cornstarch
1 beef bouillon cube
1 Tblsp soy sauce
1/2 C slivered almonds-I sprinkled in some sliced almonds
- Cover beans with water, add salt and boil beans until tender. Drain beans reserving liquid. (I steamed my beans.)
- In large skillet, cook celery in oil until tender, add mushrooms to heat through.
- Mix reserved liquid with cornstarch, bouillon, and soy sauce. Pour into skillet, add beans. Cook until thickened.
- Stir in almonds and serve.
Enjoy those first garden beans and have a happy day:@)