Green Beans
Phaseolus vulgaris (Common Bean)
June - October
Cooking Tips
- Rinse beans in cold water for a couple of minutes to remove dirt. The ends can be cut off. Steaming the beans until crisp yet tender is a good way to preserve both the brilliant green color of the beans and their high level of nutrients.
- Add green beans to soups, casseroles, salads, and stir-fries.
- Add walnuts and blue cheese to lightly sautéed beans for an easy side dish
- To braise, simmer beans with chopped onions, zucchini, summer squash, and cherry tomatoes in white wine until vegetables are tender.
Details
“Green beans” are defined as beans that are able to be eaten fresh instead of being dried into a nonperishable form. One of the most popular vegetables eaten in the United States, green beans will begin showing up at markets in the beginning of summer. Look for bright green beans with smooth skin. Watch out for bruising and brown spots or limp pods. The beans should literally “snap” when broken.
Nutrition: Green beans are rich in fiber and vitamins C, A and K, and a good source of protein, vitamin B6, calcium, iron and other minerals. They are an especially good source of the mineral silicon, which is important in the health of bones and connective tissue.
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