Wayne Boatwright wrote:
> On Wed 09 Mar 2005 09:04:17p, wrote in
rec.food.cooking:
[snip]
> > I have a minestrone recipe that I've made in the past, and it's
great.
> > It calls for a can of green beans. I have fresh green beans on
hand.
> >
> > If I want to use the fresh beans, can I just put them into the
soup,
> > considering that's it's going to simmer for a couple of hours?
[snip]
> No need to pre-cook. No need to add at the beginning. For soup,
green beans
> probably only need be added during the last half-hour or so, unless
you like
> them unusually well done.
> --
> Wayne Boatwright
Ordinarily I'd agree with you and Nancy that fresh green beans would be
better if cooked briefly, but this sounds like a minestrone with a lot
of different ingredients all simmered for a long time so it all blends
together. Italian comfort food. In this context, a fresh green bean,
maybe even with a little crispness left in it, could be out of place.
Personal opinion, nothing more. I'd use the canned beans called for in
the recipe and save the fresh ones for a different meal.
-aem