This tip first appeared in my blog post: June 30th Dialog Dinner menu and recipes.

String beans have a hard time absorbing flavors b/c of its tight waxy skin, so, the trick is to soak them in a salt bath in order to get the tight cellulose walls to open up, which will allow flavors to be absorbed. Here’s the best way to make good tasting string beans …

1. Wash the beans and remove the stems. Remove the tails only if they are wilting and/or are turning dark/black.

2. Soak the beans in enough water to cover, add 2 tsp sea salt to the water and stir well, let sit for at least one hour, then drain the salt water.

FYI – I would reuse the salt water – for soaking other veggies – like zucchinis, or soaking kale or other dark green leafy vegetable, or use the water in a soup.

I have more biochemical info to share about the salt bath process, yet feel I need to put my attention to writing the recipe. Let me know if you want more info about this technique, I’d be happy to share.

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