Green Beans





One of the most common vegetables served at dinner.  When they are fresh and properly prepared they change from the dreaded side dish into the highlight of the meal!


1 c raw (3.8 oz, 110 g)
Calories 34
Calories from fat 0
Total fat 0g
Total carbohydrate 8g
Dietary Fiber 4g
Sugars 2g
Protein 2g
Vitamin A 15%
Vitamin C 30%
Calcium 4%
Iron 6%
Also a source of thiamin, riboflavin, niacin, vitamin B6, magnesium, potassium, and phosphorus, folate, and manganese.
Season- early spring to mid-summer
Size- different varieties have different sizes, some thin, some thick, most are long
Selecting- choose beans that are crisp and tender, avoid those that are wrinkled and discolored.
Storage- best used immediately, but can be refrigerated up to 1 week, depending on the variety
Refrigerate- keep dry and refrigerate in a plastic bag 
Freeze
- rinse, dry, and trim off the ends before freezing.  The taste and texture will be much different than fresh green beans, but can still be good. 

Boiling and Freezing

Rinse green beans under cold water.  Pat dry with a paper towel.  Discard any discolored or limp beans. Line up the ends and trim them off with a knife.

They can be frozen at this point.  Freezes well in plastic zipper-lock bags.
Bring a medium pot of water to a boil.  Add 1 1/2 t salt.

Add the beans, cover and boil until just tender, about 5 minutes.

Trimming the ends makes the beans look more appetizing.  They are also more fun to eat because they don't have the pointy fibrous end.

The boiling time depends on the size of the beans.  Thinner varieties will cook quicker than thicker.  Undercooked beans are hard to chew and don't taste very good.  Overcooked beans get mushy and quickly start to taste like canned beans.

 
Drain water.  Toss with salt and desired seasonings. Serve hot.  

Try with
           
Perfect Green Beans            

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