Prep 30 mins
Cook 1 hr
I hate rubbery, squeaky, tough, frozen green beans or corn. I like most veggies frozen rather than canned though. Found this freezer recipe on cooks.com and it looks like a winner. They remind me of the prepackaged buttered ones in the frozen section of the grocery isle. It will not fix old, tough, beans or corn. You still need to pick the best ones but seems better than the plain old blanching method.
- 18 cups fresh green beans, uncooked or 18 cups fresh corn, off the cob uncooked
- 1 lb butter
- 1 pint half-and-half cream
- Clean green beans (Snap/Cut ends, String If necessary) or Clean corn, remove from cob.(Not included in prep time!).
- Melt butter, let cool.
- Add Half & Half.
- Place beans or corn in a baking dish large enough to hold vegetables.
- Pour butter and half & half mixture over vegetables. (May not cover but you will see it).
- Bake 325 degrees for 1 hour.
- STIR EVERY 15 MINUTES!
- Let cool, place in freezer bags or plastic containers.
I made this recipe last fall with fresh garden green beans, and just cooked the first package last night (nothing like garden flavor in the middle of winter!). As written before, no rubbery texture and the flavor was great. I probably would not serve this to company as the bits of separated dairy did not make for a very attractive presentation.
Assumed green beans would be the real test here, that corn would definitely come out well. This method did produce green beans with just the right texture, not "squeaky" at all. So much easier than blanching, too. I baked in a covered dish and my butter and half and half separated a bit which looked a little funny but didn't affect the flavor of the frozen then reheated beans. Not as colorful as beans that have been blanched but I'll sacfrifice color for texture any day. Next time I may add some bacon and onion to the freezer bags. Great tip! Thanks for sharing! Made for PAC Fall 2007.