Boil beans

Ingredients for 1 servings:

• 1 kg beans, green
• Salt water for blanching
• e.g. Baking soda
• 2 ½ liters of water
• 2 tbsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Preliminary note from the Chefkoch.de recipe editor: The original instructions included in this recipe (comments up to July 30, 2021 refer to this) are unsuitable for protein-rich legumes and may even be hazardous to health, as both the boiling time and temperature were insufficient. We have therefore adapted the recipe description to common and proven recipes. Preparing the jars: Rinse jars with twist-off lids with hot water. The lids must be in perfect condition; place them in boiling water for about 5 minutes before use. Rinse preserving jars with rubber rings and clamps with hot water. The jars and lids must be in perfect condition. Use new rubber rings and boil thoroughly before use. Remove clamps after cooling. Preparing the beans: Trim and wash the beans. Bring salted water to a boil. If desired, add a generous pinch of baking soda. This will preserve the green color of the beans. Add the beans and boil briskly for 3 minutes. Drain the beans. Boil 2.5 liters of water and dissolve 2 tablespoons of salt in it. Empty the beans into the prepared jars and fill with water. Fill jars with twist-off lids to 2 cm below the rim. Weck round-rimmed jars can be filled almost to the brim, and all other preserving jars with rubber bands and clamps can also be filled to 2 cm below the rim. Ensure that the rims of the jars are clean when sealing. Preserving in a water bath in an electric preserving kettle: Place the jars (both types of jars are suitable) in the preserving kettle. Fill with water that is the same temperature as the contents of the jars up to 3/4 full. Boil for 2 hours at 100°C. This time starts from the time the temperature is reached. Preserving in the oven: Fill the drip tray 2 cm high with hot water. Place the filled, sealed jars (jars with twist-off lids) on top. Place the jars on the lowest shelf of the oven. The jars should not touch each other or the oven walls. Preheat the oven to 175°C (350°F) using the top and bottom heat. Leave at this temperature until air bubbles appear in the jar. Then reduce the oven temperature to 150°C (300°F) and leave at this temperature for 90 minutes. Then turn off the oven and leave the jars in the closed oven for another 30 minutes.