« Green Beans »

Green beans are young beans which are harvested and eaten – pod and all – when the seeds (beans) are still small and immature. Although they may seem very different from other kinds of beans, such as kidney beans, black beans, or navy beans, they are all derived from a common ancestor which was originally domesticated in Peru. Spanish explorers brought beans to Europe in the 16th century, and they quickly spread throughout the world.

Fresh green beans are an excellent source of vitamins, minerals, dietary fiber, protein and omega-3 fatty acids. They are high in beta-carotene and iron. They are also delicious! Green beans can be sautéed, grilled, boiled, steamed, or roasted, served alone or accompanied by other vegetables, seasonings, or sauces. They can be added to soups, omelets, casseroles, salads and more.

Look for fresh, crisp, vibrant green beans which are smooth and unbroken. They should be free from brown spots, mold, or other blemishes. Fresh beans will snap when broken. Store unwashed beans in a plastic bag in the refrigerator, for no more than seven days before using.