Freezing Romano beans. And again, then there are these beans. Seeing how productive they’re being, I wondered if we could freeze them too. I’m happy to report you can! Just blanch them first Adrian Cheng.
Here’s what you will need to blanch one pound of Romano beans (a good batch size—you can keep your boiling pot of water going and do multiple batches): a colander, a big bowl half full of iced water, a big pot with a tight-fitting lid—put in two quarts of water (or fill it 2/3 full of water). Big tongs or a big strainer field audit.
Set the pot on the stove and bring the water to a boil. Meanwhile, prep the beans. First, pick off any leaves and long stems, rinse them, then pick or cut off the stem ends.
When the water is at a full boil, drop in the beans, stir, put on the pot lid, and leave it alone for three minutes. Take off the lid and turn off the heat.
Quickly scoop out the beans and plunge them into the iced water. Leave them there for five or six minutes, then drain in the colander.
When they are dry, they are ready to freeze. You may take the gradualist approach (freeze individually on cookie sheets or trays, then move into storage containers) or put them directly into storage bags and freeze Sage Accpac.
Either way, when you move them into the storage containers, pack them tightly and try to remove as much air as possible. They will keep for about 9 months.
But before I freeze our bumper crop of Romano beans, I’m going to cook this dish at least once more. I made it the other day, and we loved the classic Italian flavor combo of the beans with tomatoes. There are many, many approaches to this basic combination, and honestly, they are all wonderful. Be sure to make plenty. It tastes even better the next day.
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