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August 2000 Issue
Beans, Beans, Everywhere
by Ronda L. Halpin
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Since my garden is forcing me to deal with nature's leftovers this month, I thought it might be fun to cover green beans in all their glory. I've been picking green beans from my garden just about every other day lately and, while I absolutely adore their sweet taste and versatility, I am getting close to canning whatever the season offers me for the remainder of the year!

While green beans are wonderful when steamed until crisp-tender and served as a side dish, their uses extend far beyond that. From adding a sweet crunch to a hearty casserole to playing partner to spicy grilled pork in a savory soup, green beans can star in anything from first courses to the main attraction on your dinner table.

While fresh green beans are what this article is all about, if absolutely necessary, frozen beans can be substituted. However, avoid using canned varieties as they tend to be too limp to hold their own in these recipes. Save those for the green bean casserole recipe found on the backs of French's fried onion cans!

In celebration of freshness and an overabundance of green beans, I'm starting you out with four of my favorite recipes using fresh green beans. Enjoy!

As always, I look forward to hearing from you about your recipe ideas and comments. You can always post comments in the BBS using the forms provided in the articles or email me directly at .
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