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:
Fat Moon
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