It is full-on summer time. That means barbeques and, of course, Spicy Green Bean Salad. We make this dish every year to bring to our neighbor’s Memorial Day party. It is always hit. I have learned a few tricks though. Well, actually one trick, and that is to use frozen, cut green beans. I know this sounds like crazy talk, but the truth is that I don’t think you can tell the difference.
For this recipe you cook the beans and then bury them under a sauce, so the difference between fresh and frozen is pretty minimal. The advantage of using frozen is that the beans have their end cut off and are already cut into bite size pieces. This will trim out a lot of prep time. So if you are looking for something to bring to your next backyard barbeque, give these beans a try.
Jamaican Blue? Interesting.Here’s my info:If it is a year old even under the best circumstances throw it away! When it comes to coeffe edible does not necessarily mean good enough!If sealed, whole beans can be left in room temperature’ for a few days, I reckon.If refrigerated, they’ll live long enough ’till you use them up. One kilogram should last you a month or twoIf ground up, coeffe tastes/ smells best for two days. If you grind, grind enough for two days, then chill it!You can tell whether coeffe beans are still tasty’ or not. They should have a roasted’ aroma. Nothing sour or flat.I hope this helps.