Green Beans

Green beans, aka string beans, French beans or haricots verts, are low in calories, an excellent source of vitamin C and a good source of vitamin A and fiber. Green beans are highly recognized and are the most most popular edible pod bean in the United States. Previously (and often currently – depending on the age demographic) associated with green bean casserole, green beans can be used in numerous culinary applications. They are great raw, steamed, stir-fried, roasted or as part of your main dish. As far as raw consumption, they can make a great portable snack – I learned this from a high school friend who brought them for a snack on a school trip!

Fun Fact: Green beans are believed to have been cultivated 8000 years ago in Mexico and Peru.

Culinary Tip:

~1 pound green beans = 4 cups

Herbs that pair well with green beans include basil, caraway, dill, garlic, cumin, tarragon and thyme.

Recipes: Going global this week for inspiration…

Asian: Spicy-sweet green beans

Indian: Bihari green bean masala (it looks like a lot of ingredients, but most of them are spices)

French: Green bean, red rice and almond salad

New England (not really a New England recipe, but it uses maple syrup so I’m going with it): Maple Mustard Green Beans (can pick up the maple syrup and scallions at the farm stand for the recipe)

Freezing Green Beans:

How to Freeze Green Beans

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