Green beans, also known as string beans, snap beans, or French beans, are the immature pods of bean plants, picked before the dry bean has a chance to grow inside. Today, the green bean has been bred into over 130 varieties that are grown throughout North America, South America, and Europe.
The green bean originated in Central America and was cultivated in Mexico and Peru for thousands of years before European invaders brought it back to Europe. By the 17th century, the green bean was being grown all over the Mediterranean region.
Green beans are high in vitamins A, C, and K, as well as folic acid and fiber.
Unwashed, untrimmed green beans can be stored in a reusable container in the refrigerator crisper for up to 7 days.
Green beans add flavor, nutrition, texture, and color to any dish. Add whole or segmented green beans into soups, curries, pasta sauces, stir-fries, and casseroles. Roast whole green beans or blister them in a cast-iron skillet with plenty of olive oil, garlic, and parmesan. Steamed, chilled and salted green beans are a delicious addition to salads and grain bowls. They can also be served raw with your favorite veggie dip, or pickled with sugar, spices, and herbs into “dilly beans.”
Wash green beans dry thoroughly, and trim ends. Toss in flour until dusted all over, dip into beaten egg, then coat in a mixture of panko and Parmesan. Spread in a single layer on a greased baking sheet, and roast at 425 degrees until the coating begins to brown. Season with salt, garlic powder, and red pepper flakes, and serve hot.
To get your green beans perfectly al dente, cook them the way you would cook pasta: drop into already boiling water with a pinch of salt added. Boil for 8 to 10 minutes, remove immediately from the water, and rinse with cold water or plunge into an ice bath for a few seconds to stop the cooking process. Beans will be brilliant green.