Okay, so you’ve seen our fantastic recipe for ajo blanco with green beans, wild peach and basil and are eager to give it a try. There’s only one thing holding you back: you hate shelling green beans. You find the small blade too delicate, it takes too much time and you wish there was a way to do it differently. Plot twist: there is!
Are you used to shelling all green beans one by one with a potato peeler? That is now a thing of the past.
Quickly shell green beans
Okay, here we go. Are you paying attention? Because this hack is so fast you’ll miss it if you even blink.
Take a full hand of green beans and place all the bottoms evenly on the counter top (just like you do with paper if you want the pages to fit together). And then it’s a matter of chopping them all off at once! You can do this with a large knife on a cutting board, but you can even use scissors for it.
Finished? Then do exactly the same with the other side. So turn the beans over, tap the ends against your cutting board and cut or cut the tops off all at once. And tadaa: from now on you can shell your own beans.
If you bought the version of green beans in a plastic container, it’s even easier: you can shell all the green beans in the bag at the same time. How? By tapping the ends of the beans against your cutting board and cutting the butts off with plastic and all. You’re welcome.
Try these recipes with your (shelled!) green beans:
- Thai red curry with squid and peanuts
- Crispy vegetables in spicy coconut from the bible of Indonesian cuisine
- Moluccan Atjar with lots of vegetables (according to grandma’s recipe)
- This is how you make sayur beans yourself, a classic from the Indian kitchen
Source: Culy by culy.nl
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