stringing runner beans?

Flat_Eric

I am looking after my friends allotment. Being not very greenfingered, all this gardening business is a bit beyond me!

Anyway, I am finding myself with more runner beans than I can eat and whilst I have read up on blanching and understand how to do this, Im puzzled by the term stringing the runner beans and wonder if anyone can enlighten me?

I understand how to prepare them for freezing i.e. that I should top and tail the beans and I guess I can slice into bite size pieces but this "stringing them" term confuses me because from what I have read on the internet, only certain types of runner beans need to be stringed but I dont know what type Ive got!!

MRSMCAWBER

Hi there...

When you top n tail the beans -as you cut the end with a sharp knife-pull it down the bean -any stringy bit will pull out like a piece of cotton.. so top and pull down one side then tail and pull down the other side...

It should only really happen on beans that have been left to grow to big, or underwatered... If you top/tail and pull the bit down the bean if there is no stringy bit the end will just come away

i think that makes sense lol

demented_2

Hi, Stringing the beans, means just slicing away the edges of the bean, that could be stringy. I usually use a potato peeler, then just top and tail as you have done. Young beans are usually fine, not old enough to develop the stringy bit. Older and thicker one's are stringy. Hope you understood what i am trying to say.

demented_2

MRSMCAWBER wrote: »

Hi there...

When you top n tail the beans -as you cut the end with a sharp knife-pull it down the bean -any stringy bit will pull out like a piece of cotton.. so top and pull down one side then tail and pull down the other side...

It should only really happen on beans that have been left to grow to big, or underwatered... If you top/tail and pull the bit down the bean if there is no stringy bit the end will just come away

i think that makes sense lol

I couldn't have said it better. Much better than my ramblings.:o

wallbash

Spend some money

quote
Make perfect French-style beans in one easy operation.
This clever hand-held device strings and slices in a flash, and has an integral blade for topping and tailing.
It'll save you hours of fiddly food preparation!


Bean slicer from Lakeland £3.00

Flat_Eric

thank you for all your replies. it makes sense now

arkonite_babe

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Sarahlou_2

Hi

Following on from my earlier post regarding the beetroot (which by the way has turned out LOVELY!!!!!!!!!!!!) I have also been given a bag of runner beans from the allotment...what do I do with them? Do you have to take the beans out of the pods? It's very hard work - am I doing something wrong?

Please don't laugh ha!

Sarah x

SmlSave

Hi Sarahlou

Top, tail and string runner beans by carefully sliding the knife into the top of the bean without cutting right through it; if a thick thread comes away, the beans will need to be stringed. The beans can then be sliced horizontally into bite size chunks

Boil runner beans until cooked till your liking and I then add butter

Sarahlou_2

SmlSave wrote: »

Hi Sarahlou

Top, tail and string runner beans by carefully sliding the knife into the top of the bean without cutting right through it; if a thick thread comes away, the beans will need to be stringed. The beans can then be sliced horizontally into bite size chunks

Boil runner beans until cooked till your liking and I then add butter

Hmm I just read the exact same on BBC Food!!!!!!! What does stringed mean?

PollyFlinders_3

Down the edges of the beans you often get a stringy bit - if you cut the top off but instead of cutting right through, pull the top part in a downward movement along the edge of the bean, (as if you were peeling a peach or plum) then this string should come away. Another way is just to slice down either side of the bean, discard the narrow edges (with stringy bit) and slice the rest lengthways.

Runner beans are also called string beans in the midlands and that is why...