String Beans
Ingredients
Directions
Prepare
String the yellow wax beans with a knife and break them into two or three pieces.
Soak the beans in cold water for 30 minutes, then wash and drain them in a colander.
Can and seal
Fill the cans with the beans and add enough cold water to fill each can.
Add 1 teaspoon of coarse sea salt to each pint can and seal the cans tightly.
Place the sealed cans in a large pot and cover them with cold water.
Boil the cans for 1.5 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Yellow wax beans
- Form the main body of the dish, providing the vegetable texture once cooked through.
- Coarse sea salt
- Seasons the beans directly, adding flavour to the packed liquid.
The step that matters
Seal the cans tightly. A poor seal lets water and air in during boiling, which can spoil the beans and make the contents unsafe. A firm, complete seal keeps the cans airtight through the long cook.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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