I don't know what happened, but somehow I have come into possession of a huge mesh sack of fresh romano beans. Well, I do know what happened, actually. I found myself at the Jean Talon market in Montreal this morning, that's what happened. And that's not the only thing I ended up with - it's just the biggest one. The cheese, the bread, the figs, they are no problem. Especially the beautiful raw milk camembert and the wonderfully creamy St. Augur...
But I digress.
Any ideas for the beans? I'll shell them all of course, and, I suppose freeze most of them. Has anyone ever done this? Hints? I suppose I should boil them first - partly? Totally? Any other suggestions? I can do garlicky, olive-oily things to them. Also tomatoey things.
Believe me, there are a lot of them. It's a bag that's bigger than a standard poodle in size.