| Yield 1X: | 28 oz | Allergens: | |||
| Portion: | 2 oz. | None | |||
| Portions: | 14 | ||||
| Shelf life: | 3 days | ||||
| Date: | 6.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Fresh blue lake beans | 2 | 4 | 6 | |||
| Water | 8 | 16 | 24 | |||
| Salt | 2.00 | 4.00 | 6.00 |
Carefully measure the salt and water, then combine in a suitable pot, and place over high heat. Set up an ice bath before you cook the beans, and prepare the colander to drain them. Snap or cut the stem ends off of the beans. Yield of snapped beans = 87.5%
When the water is boiling rapidly, add the beans. Keep them on high heat, and cook until the beans are almost tender, but still have a little crunch, about three minutes.
Immediately drain the beans through the colander,
then transfer to the ice bath. Stir occasionally, and let them chill until completely chilled, about five minutes, but not longer. Drain from the ice bath, and separate any remaining ice cubes. Transfer to a cambro, cover, label, date, initial, and store refrigerated.