I have been very fortunate during this growing season. My Red Chinese Noodle Beans have produced a bumper crop. These beans are usually more than a foot in length but still tender. I bought my package of these heirloom green beans from Baker Creek Heirloom Seeds in Missouri about 5 years ago and they have not disappointed me. After that first purchase I have been able to save my seeds and replant the following year. The green beans in this photo are Yard Long Beans. They don’t produce as vigorously as the red beans. As I said I have been fortunate this year. The spring was nice and warm, the Oklahoma summer was not too oppressive and my brother was able to keep the garden watered. Now with the cool snap in the air, the vines are producing again. In addition to meals and soups I made over the summer, I have 8 gallon bags of cut beans in my deep freeze.
It is so easy to freeze and preserve these beans. I trim them, cut them into 2 inch pieces, blanch them in boiling water for one minute and then I shock them in ice water to stop the cooking process. Before I put them in one gallon freezer bags I let them drain the excess water. I label and pop them in the freezer. Viola good eating for the winter. When you want to use them separate what you need for the recipe and stash the rest back in the freezer.
P.S. I just noticed that I really need to oil my Butcher’s Block.