Update from 3 weeks ago: I finally got crushed tomatoes in my grocery order, and I am eating this soup now. It is delicious. I want to make more. It was so easy, too.
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I am apparently being gifted some string beans by a neighbor (she ordered a normal amount and was given a ton). I don’t normally eat them, I’m not a huge fan but in these times I do not turn down food so I’d probably eat them IN something. I cannot stand green bean casserole. What do you all like to do with them? I have some tortellini so I am thinking some type of tomato-based vegetable soup with pasta in it, maybe?
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What about this with your tortellini instead of the pasta they suggest?
My normal preparation is to roast string beans with a lot of sliced garlic and olive oil at 375 for a while. Towards the end, I add balsamic to create a bit of a glaze. I can eat an entire pan that way.
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I steam saute them so they’re still crunchy and use them mostly in salads and egg/veggie scrambles
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Ohh I love green beans. Another nice prep is steamed with pasta, lemon, and some ricotta or other fresh cheese mixed in.
Green beans are also good over rice with seitan or baked tofu and a soy based sauce (add some ground ginger, some sesame oil, maybe a touch of chili…).
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I’m not a huge fan of green beans either so I hide them in stir-fry 
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I really dislike string beans within soup, but I am really enjoying blackened string beans with rice or pasta. I’ve been doing them from frozen, but this recipe from fresh is the same idea. https://www.bonappetit.com/recipe/blistered-green-beans-with-garlic
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Hm, yeah, in soup they might get mushy. I hate mushy veggies. I like this idea! Looks super easy too.
Hm, what to use instead of capers, though? I don’t have any. Also have no olives (and don’t like them) which seems to be a common substitute. I read that thyme can substitute for capers and went, huh? because I don’t think they taste anything like one another. Maybe something else salty? Soy sauce? Some sort of soy sauce/sesame oil/garlic glaze sounds kind of good.
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I’d just omit the capers and season to taste with salt and white wine vinegar. (Just me though, no idea if anyone else would like it)
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I would skip the capers and add a splash of lemon at the end if you think you need brightness.
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Same I never add capers because I’m too cheap, haha, and just add more acid like brute and plainjane, whatever I have on hand
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I made these tonight and put in a sploosh of soy sauce and they were pretty good, considering I am not a big eater of beans. Greasy, kind of caramelized, a bit salty and spicy and much garlic.
I would’ve used the sesame oil I found in the cabinet but in checking the label for an expiry date as it’s at least a couple years old, I saw the note that it should be refrigerated after opening. Um. Oops. I’ve been using that off and on for, as I said, a couple years, unrefrigerated. Oh well, I am not dead.
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If that sesame oil was rancid, believe me, you WOULD have noticed!
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Haha I have never refrigerated sesame oil.
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Also, rancid doesn’t kill you, it just tastes…really bad.
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Since I’m just starting to make bread, I’ve noticed that at least some recipes want an interior temperature. Do you guys do that? I don’t have a thermometer, but can get one if needed.
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I don’t take the temperature of bread - I wouldn’t buy a thermometer just for that.
I do take the temperature of meat sometimes (hello thanksgiving turkey breast), so I do like having a thermometer.
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I don’t, either, and I have a fancy thermometer. I’m not nearly as picky about my bread quality as most of Instagram though 
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Another question… the recipe calls for unbleached flour, but I don’t have any. I used bleached ap flour today, do I need to buy unbleached next time I shop?
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