Alma Bax 
Green beans are a healthy treat with lots of fibre and little calories. They can be steamed, boiled or microwaved, and are usually served with bacon or served with a dip. Green beans are also good served with rice or pasta, or they can be eaten raw. Good for diabetics, low-carb dieters and vegetarians, green beans have no saturated fat or cholesterol and are a good source of folate and vitamins.
Poached green beans are one of the few foods that can be enjoyed raw—the delicate green beans are edible straight from the pot, and this recipe is fresh, delicious, and healthy. Poached green beans are a great addition to any meal. They are a healthy way to get more dark leafy greens into our diet, and poached green beans are versatile enough to be added to any meal.
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A Quick Look
Green beans are a nutrient-dense vegetable with a moderate flavor. One cup of fresh green beans has just 30 calories and is high in vitamins. Green beans are accessible year-round, although are seasonal in the summer. They may be bought fresh or frozen. When green beans are raw, they should have a brilliant color and a crisp texture. Steaming, boiling, sautéing, or stir-frying are all simple ways to cook them. Trim the beans’ wispy ends and don’t overcook them for the best results.
Overview
The edible fruit of different varieties of the common bean plant is referred to as “green beans.” String beans, snap beans, and wax beans are all names for the same thing.
Green beans come in a variety of shapes and sizes, with over 130 kinds identified. Green beans may grow as bush beans (where the plant stays short and bushy while producing beans amid its thick leaves) or pole beans (where the plant grows tall and twists its tendrils around surrounding supports).
Green beans are popular because of their moderate sweetness and crisp texture.
Green beans are generally available all year, although they are in season throughout the summer. They are, nevertheless, often consumed around the holidays (for example, green bean casserole is an American favorite at Christmas or Thanksgiving).
Green beans are available fresh, frozen, or canned (typically offered in bulk or pre-packaged in the produce section).
Note that green beans, which are a vegetable, are not to be confused with dried beans, which are legumes.
Identification
Green beans, for the most part, have a brilliant green hue. However, yellow and even purple beans may be found in this broad group.
Green beans are long and slender, with a width of approximately a pencil and a short, wispy thread at either end.
You may also come across Haricots Verts (French for “green bean”), which are similar but slenderer and have a more delicate taste and texture.
Nutritional Information
30 calories, 1.83 grams of protein, 0.22 grams of fat, 6.97 grams of carbs, 2.7 grams of fiber, and 3.26 grams of sugar are included in one cup of raw green beans.
Vitamin C, vitamin A, and vitamin K, as well as beta-carotene, folate, and potassium, are all found in green beans.
Selection
If at all feasible, get loose, fresh green beans rather than pre-packaged green beans. That way, you can inspect the beans for freshness and choose the best-looking ones. In your hands, they should have a brilliant shine and feel strong and sharp, not mushy and limp.
Frozen green beans may also be found in the freezer area of your grocery store; you can typically select between ‘cut’ and ‘whole’ beans. They are sometimes offered alongside a variety of other vegetables (e.g. carrots and peas).
Check the label for additional additives if you’re purchasing canned green beans. Canned green beans may have a surprising amount of salt in them, so look for low-salt versions.
Storage
If you’re purchasing frozen, put it in the freezer right away and don’t defrost it.
Green beans in a can may be kept in your pantry until the expiration date on the can.
Fresh green beans will survive three to five days in an open plastic bag in the crisper of your refrigerator. As is customary, consume them as soon as possible: fresher beans have a superior flavor, texture, and nutritional concentration.
Preparation
Trim the tiny, pointy ends of green beans before cooking them. To accomplish this, line them up in a row and slice off the ends with your chef’s knife. Rep on the other side of the bean until all of the beans have been trimmed. You may split the beans in half or chop them into 12 inch pieces if you like, or boil them whole.
Steaming, boiling, and sautéing are all popular cooking techniques.
Overcooking the green beans will result in them being stringy and tough, as well as removing their delicate taste. When cooking entire, fresh green beans, 4 to 5 minutes is typically plenty.
To use green beans in a crudité (raw vegetable) plate or salad, blanch them first: bring a saucepan of water to a boil, then add the beans and simmer for 1 minute. Remove them and place them in a basin of cold water right away. This will reduce their rawness while maintaining (or even intensifying) their brilliant green color and crisp texture.
Green beans may be paired with a broad range of tastes. Try adding them to your favorite vegetable meal; for example, a stir fry or a plate of roasted veggies would be delicious.
Green beans with crispy shallots and shiitake mushrooms are a delicious side dish.
This dish is simple to prepare and very tasty. It’s delicious on its own or with your favorite protein.
Ingredients
beans (green) 1 pound olive oil or coconut oil shiitake mushrooms, 2 tbsp a dozen shallots (eight to twelve) four lemons 1 teaspoon salt and freshly ground pepper, to taste
Directions
15-minute prep time 15 minutes to prepare 4 servings of side dishes
To begin, prepare the veggies as follows:
Green beans should be washed and trimmed.
Remove the woody inedible stems from shitake mushrooms by washing them and using a sharp paring knife to remove them. (Alternatively, cremini mushrooms may be used.) Simply slice off the very tip of the stump to make these.) Mushrooms should be cut into thick pieces.
Remove the papery peel and rough outer covering of shallots before cooking. (You may accomplish this by slicing off one end of the shallot and then using your fingers to peel off the skin.) To make thin rings out of the shallots, slice them thinly.
After that, start the cooking process:
A kettle of water should be brought to a boil. Add the green beans to the saucepan after it has reached a boil. Remove the beans with a slotted spoon and put them in a basin of cold water after boiling for 4 minutes.
Meanwhile, heat 1 tbsp coconut or olive oil in a sauté pan over medium heat. Add the shallots after the oil has become glossy. Season the shallots with salt and pepper as they start to crisp up.
Toss the mushrooms in with the shallots. Stir periodically until the mushrooms have absorbed all of the water produced by them and have become a golden brown hue. (If necessary, adjust the pan’s heat as required.) Cooking time should be about 10 minutes total.
Add the green beans to the pan, stir, and cook until they are heated.
Finish with a squeeze of lemon and a sprinkle of olive oil.
Refrigerate any leftovers.
Enjoy!
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Foods That Are Related
Green beans are a great source of folate and magnesium, two minerals that help the body burn fat faster and better. Green beans are also a good source of fiber and protein, so they help keep you fuller longer. And because green beans are a good source of both vitamin E and vitamin C, they are good for your skin and immune system.. Read more about frozen green beans recipe and let us know what you think.
Frequently Asked Questions
Why are green beans bad for you?
Green beans are not bad for you, they are just a type of bean.
How does Gordon Ramsay cook green beans?
Gordon Ramsay cooks green beans by first boiling them in water for a few minutes, then draining the water and adding olive oil and salt.
How do you make green beans not stringy?
I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.
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