These are frozen yard long beans, from my father’s garden. He sent them home with me last time we visited, and the minute we got home I put a large pot of water on the stove to boil. Half of the beans were part of our dinner that night — cooked adobo style, something like this recipe from Pinoy Cook, but with only a fraction of the meat — I guess closer to this one from Karen. The other half was topped, tailed, and broken into 3-inch pieces by the kids. Blanched for 2 minutes in …read more