green beans

Nutrition

Snap beans are a fair source of vitamins A and C, calcium, iron and potassium; 1/2 cup has 25 calories.
 
Selection

Snap beans should be light yellow in color or green.

Smooth with no evidence of seeds bulging

Firm and crisp in texture
 
Storage

Fresh beans should be kept cold and humid in the refrigerator and used as soon as possible - at least in 5 days.

They are best stored in a plastic bag.

Flabby, tough pods or bulging seeds denote over-maturity and deterioration of nutritional value.
 
Preparation

Rinse beans thoroughly before cooking.

Run snap beans under cold water before snapping the stems.

Snap off the ends before cutting.

Beans can be left whole, snapped or cut across into 1-inch pieces.

Cut on the diagonal in thin pieces sliced lengthwise

Cook beans in 1 inch salted water (1/2 teaspoon salt to 1 cup water). Heat to boiling. Cook green beans 5 minutes uncovered and then 10-15 minutes covered (5-10 minutes for French Style).

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