Green Beans
Green beans, also known as string beans or snap beans, are a beloved staple in many cuisines around the world. Originating in the Americas, they have become a global favorite due to their versatility and ease of cultivation. Fresh green beans offer a mild, grassy flavor with a hint of sweetness, balanced by a satisfying crispness when eaten raw. When cooked, they maintain a tender yet firm texture, making them ideal for a variety of preparations. Their subtle flavor allows them to absorb seasonings well, making them a canvas for herbs, spices, and sauces. In cooking, green beans can be quickly blanched, sautéed, roasted, or steamed, and they maintain their vibrant color and nutrients when prepared properly.
Notes
When selecting green beans, look for firm, crisp pods with a vibrant color and avoid those that are wilted or have brown spots. Store unwashed beans in a perforated plastic bag in the refrigerator for up to a week. To prepare, trim off the stem ends and optionally snap off any tough strings along the seam. Green beans are generally well-tolerated, but like other legumes, they can cause mild digestive discomfort in some individuals if consumed raw or undercooked.
Uses
- Blanching for salads
- Sautéing with garlic
- Roasting with olive oil
- Steaming for side dishes
- Adding to stir-fries
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