Recipes for green beans
They are not just a stunner in bean salad: fresh green beans. They are also great in soups and stews or as a side dish with meat. Serves green beans swirled in butter with steamed onions, garlic and thyme, maybe even in beans wrapped in bacon – the perfect side dish with lamb!
Fresh green beans can be recognized by their deep green color. They are so crunchy that they break when you bend them – hence they are also called broad beans. Green beans spoil quickly and should not be stored in the refrigerator for more than two days. If they are just a little wilted, it helps to soak them in ice cold water for 15 minutes. Sort out stained green beans – they are no longer fresh.
Prepare green bean recipes
Green beans are easy to prepare: just cut the ends and boil in sparkling salted water for ten minutes – the green beans should still have some bite. The tender Haricots verts or Kenya beans do not take quite as long. Savory should never be missing: its spicy leaves make green beans easier to digest; because they contain some hard-to-digest carbohydrates that can cause flatulence. Quench green beans with ice water immediately after cooking – this way they keep their fresh color.
There are green beans from local fields from May to October. In well-stocked supermarkets and vegetable shops, however, they are fresh all year round; they are also available frozen and as a preserve. Here's how to freeze beans.
By the way, green beans are very healthy: they provide fiber and a lot of vegetable protein – that's what makes them so popular with vegetarians and vegans. They also contain minerals like Potassium, magnesium and phosphorus and are low in calories: 100 grams of green beans have 27 calories. Green beans should not be eaten raw: they contain the highly toxic protein phasin, which is only destroyed by boiling.