String-dried green beans are a Black Sea winter pantry staple, made by trimming Aysekadin green beans, threading them onto string with a needle, and drying them in the shade. In winter, soak them overnight, boil them, then cook them with kavurma, onion, and tomato paste. Drying gives the beans a concentrated, lightly smoky flavor and a pleasantly firm texture.
Wipe the beans clean; do not wash them, because wet beans can mold while drying on the string. Snap off both ends and pull away the side strings. Discard any beans that are spotted, yellowed, or have large, hard seeds.
Thread cotton string through a sturdy needle and pierce the beans through the center, one at a time. Do not pack them tightly; leave a finger-width gap between each bean. Hang the strings in a well-ventilated place out of direct sunlight; sun-dried beans turn yellow and lose their aroma.
Dry the strung beans in a shady, well-ventilated place for 10–15 days; this drying time is not included in the recipe duration. Do not store them until they are completely dry: they should shrink, turn dark green-brown, snap when bent, and rattle when the seeds move inside. Any moisture can cause mold; discard moldy beans. Store fully dried beans in a cloth bag or airtight container in a cool, dry place for up to 1 year. Soak them overnight before cooking.
İpe dizerken araya birer parmak boşluk bırakın, sık dizdiklerim küflendi. İpi de gergin asmak gerekiyor, gevşek ipte fasulyeler kayıp bir yerde toplanıyor ve o noktada hava akmıyor.
Gölgede mi güneşte mi kurutmalı emin olamadım, gölgede yaptım yeşil rengi korudu. Rüzgâr alan bir balkon bulmak da kuruma süresini kısaltıyor, kapalı odada astığım ikinci ip on günde kurumadı.
Gölge doğru. Güneşte kuruyan fasulye sararıyor ve pişince dokusu daha lifli oluyor.
Ayşekadın yerine çalı fasulyesi denedim, kuruyunca kıtır kıtır oldu ve pişince yumuşamadı. Ayşekadın etli olduğu için kuruduktan sonra da geri açılıyormuş.
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