Green Beans

Nutritional value (10x 4” green beans)

Description and History

Green beans are typically referred to as string beans, many varieties no longer actually feature the fibrous 'string' that runs down the length of the earlier varieties. Green beans are also commonly known as snap beans. Haricots verts are French green beans that are very thin and very tender.

Green beans are in the same family as shell beans, such as pinto beans, black beans and kidney beans. Yet unlike their cousins, green beans' entire bean, pod and seed, can be eaten. The scientific name for green beans is Phaseolus vulgaris.

They are all referred to as "common beans," probably owing to the fact that they all derived from a common bean ancestor that originated in Peru. From there, they were spread throughout South and Central America by migrating Indian tribes. They were introduced into Europe around the 16h century by Spanish and subsequently were spread through many other parts of the world by Spanish and Portuguese traders.

Uses

▸ Boil and toss with olive oil or butter.

▸ Marinate overnight in dill vinaigrette

▸ Salad

Storage Tips

Unwashed beans may be stored in a plastic bag in the vegetable crisper section of your refrigerator for up to 2 weeks. Eat as soon after purchase as possible because beans will lose their flavour, nutrients, and quality as time passes. Beans can also be frozen for long-term storage.

Cooking Tips

Wash thoroughly in cold water and snap off ¼ inch from each end. The beans may be left whole or cut into smaller pieces depending upon use. Beans that are cooked whole will retain more of their nutrients. Steam or boil uncovered for about 15 minutes. They should be bright and tender but not soft.