The Fresh Flavor of Fresh Green Beans

The image that pops into the head when thinking about green beans is that of Aunt Bea sitting on the front porch in Mayberry snapping off the ends and getting them ready to cook for dinner. Green beans originated in Peru and spread to South and Central America by way of the migrating Indian tribes. Spanish explorers from the “New World” introduced them to Europe in the 16th century and then to all parts of the world by trading.

Green beans are also called string beans because many varieties have a fibrous string that runs down the length of the bean. Modern varieties may or may not have this string. They are also called snap beans because of the sound they make when preparing them for cooking.

There are only about 44 calories in an entire cup of green beans and are a great source of vitamin C, vitamin K, vitamin A, manganese, potassium and iron. They also contain good amounts of riboflavin, calcium, phosphorus, omega-3 fatty acids and niacin. It has been said that the vegetable is good for colon health because of the beta-carotene and vitamin C they contain.

Green beans are usually ready to harvest in August but can be found all year round. It is best to purchase loose beans to ensure each one is up to the best quality. Make sure they have a smooth feel to the touch and a green color free of brown spots with a firm texture. Beans that can be bent easily are not ones to be put in your bag. Store beans unwashed in plastic bags in the crisper of your refrigerator. They will store for about 7 days.

To prepare green beans wash and drain then snap each end off and discard. It there is a string down the side be sure to discard this as well. You can then snap beans into bite size lengths or keep them whole. You can make French cut green beans by cutting beans into thin strips.

Most people are familiar with boiled green beans flavored with butter used as a side dish but here are a few other recipes that will tempt the palate.

Beans and Bacon

• 1 to 1-1/2 pounds fresh green beans, snapped into 1 inch pieces
• 4 cups water
• 6 bacon strips, cooked crisp and crumbled
• 1 medium onion, chopped
• fresh ground pepper to taste

1. Place prepared beans in pan with water and bring to a boil.
2. Reduce heat, cover and cook for 10 to 15 minutes or until tender-crisp.
3. While beans are boiling, in a skillet, cook bacon and set aside.
4. Sauté onion in drippings until tender and remove with a slotted spoon.
5. Drain beans and return to pan in which they were boiled.
6. Add onion, 1 tablespoon of the drippings from the skillet, and pepper.
7. Heat through.
8. Before serving sprinkle with bacon and mix in.

Cold Green Bean Salad

• 1 pound green beans, ends snapped but whole.
• 4 cups water
• 4 cups ice water
• ½ cup toasted almonds
• 2 green onions, cut very thin
• 1 teaspoon pimento, diced thin
• 1 teaspoon fresh basil, chopped
• Creamy Italian Dressing

1. Place beans in water in a pan and bring to a boil. Boil for 5 to 8 minutes. Beans should still be crisp.
2. Drain hot water and plunge into a bowl of ice water. After 30 seconds drain well.
3. Place in serving dish.
4. Add almonds, onions, pimento, and basil.
5. Pour over enough Creamy Italian Dressing to just coat the beans, cover and refrigerate overnight. Serve cold.

Green Beans Almondine

• 1 pound fresh green beans
• 4 cups water
• 4 cups ice water
• 3 tablespoons butter
• ¼ teaspoon salt
• 1 clove garlic, pressed
• 1 cup sliced almonds

1. Snap ends of beans and snap to bite size or French cut them. Place in a pot with water and bring to a boil.
2. Cook uncovered for 5 to 8 minutes, drain, then plunge into ice water. Drain after 1 minute. This can be done several hours prior to serving and beans can be stored in refrigerator.
3. In a skillet melt butter. Add garlic then almonds until almonds are lightly toasted.
4. Add beans to the skillet and heat through.
5. Serve.

Oriental Green Beans

• 1 pound fresh green beans, ends snapped and French cut or uncut if not too big
• 4 cups water
• 4 cups ice water
• 2 Tablespoons butter
• 3 Tablespoons slivered almonds
• 1 can (8 ounce) water chestnuts, drained and sliced
• 2 tablespoons light soy sauce
• 1 Tablespoon fresh ginger, peeled and shredded

1. Place beans in 4 cups water and bring to a boil. Boil for 5 to 8 minutes and drain. Plunge into bowl of ice water and drain after 1 minute. Set aside.
2. In a skillet or wok melt butter and add almonds. Stir until toasted.
3. Add rest of ingredients and stir fry a few minutes.
4. Add beans, heat through and serve.

It doesn’t matter if you pick green beans out of the back yard or purchase them at the grocery store. These recipes will bring a healthy, tasty treat that will entice even the most difficult diner.

green beans

Print Article

Email Article

View All Articles

How to subscribe to feeds