Green Bean Bonanza 

My number one, least favorite thing to do in the garden is picking green beans. 

I loathe picking green beans. 

However, I love eating green beans. So every summer I dutifully haul out my big canvas harvesting bag and set to work picking, getting covered in a prickly rash and becoming very cross in the process. 

And every summer I mutter and curse under my breath the entire time that next year I am not letting the DreadBrewer plant a billion beans, even if we all adore green beans. 

Our go-to bean cultivar is Prevail, with our seeds usually purchased from Park Seed. These bush beans are crazy prolific, heat tolerant, pest resistant, upright… pretty much the whole package when it comes to beans. We’ve tried other cultivars in the past and always come back to Prevail. 

Even with staggered sowing dates, the two bean beds usually end up overlapping some and we end up drowning in beans. 

Some of our favorite ways to eat our beans are: 

-Steamed or boiled (this is the little girls’ favorite way to have them; they’re very boring. The girls, not the beans.) 

– Tossed with olive oil and garlic and roasted in the oven 

-Green Bean Pesto Pasta: combine 1 lb cooked short curly pasta (like gemelli), 1 lb beans (blanched but still crisp tender), and 8 oz pesto. It’s the most delicious combo ever 

Thrown into whatever stir fry we happen to be making, This is a version of one we’ve made a few times that is pretty tasty 

But no matter how many ways we cook them, we all eventually get sick of beans. And no matter how many pounds we give away, we somehow still have pounds of beans leftover. 

Thankfully DB got me the most phenomenal pressure cooker last year, making me much less anxious about canning our fresh veggies for storage. 

So in just a few short hours, I can turn this: 


Into this:


I figure we did about 8 or 9 pounds of beans today, which took me nearly a full hour to snap. Though having to do some of it with Itty Bitty on my hip definitely slowed things down some. By the time we filled the jars, got the canner loaded, and processed and cooled the jars, the whole thing took about 4 hours. But we got 14 jars today, plus the 12 we did a few weeks ago. I want to get 36 total done so we can have one a week when our bean beds finally fail. 

Looks like I better get my trusty canvas bag out and head back out for some more bean pickin’. 

I can’t wait.