Jeanne Stockdale wrote in message
...
I had a glut a couple of weeks ago and made some curried bean soup - the
recipe called for french beans but it seemed to work just as well with
runner beans. I would imagine it would work OK on the tougher beans (but
take out the beans inside) as the whole thing is blended into a creamy
soup
at the end.

Jeanne Stockdale

PS I tried Alan's method of freezing (i.e. without blanching) and was
delighted that they remained crunchy and didn't go into the usual soggy
mess. But how long can you keep them frozen if not blanched?


Lots of conflicting advice re blanching I've found. Basically, it seems that
if you don't blanch, things will stay fresh for up to one month in the
freezer, but if you do blanch they will last between 6 months and a year.

snip