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Green Beans are a long and slender vegetable with green pods. Harvested while still immature and the inner bean is just beginning to form, they are one of only a few varieties of beans that are eaten fresh with tremendous snap and texture. Although green beans vary in size, they average about four inches in length. They are usually a deep bright green in color, contain tiny seeds within their thin pods, and come to a slight point at either end.
Although are available at Ralph’s Farm Market throughout the year, their peak season is from May to October when they are at their best and the least expensive. Baby green beans are extra-tender and favourite. Fresh green beans should appear slender, crisp, bright coloured, and blemish-free. When tested, it snaps crisply and feels velvety to the touch. Old beans are paler in color, bulging, and leathery or limp.
Green beans are best used immediately, but can be refrigerated unwashed, tightly wrapped in a plastic bag, for up to five days
Wash beans thoroughly in cold water. Trim or snap off the tips and discard. They can be snipped at one end. Keep them whole or cut them into bit size pieces.
French-style beans are cut into thin ribbon-like lengths. To create, trim the beans, and, use a sharp knife to cut into thin strands.
- Whatever cooking method you choose, remember to cook beans until just tender using the smallest amount of water. They should remain bright green.
- Green Beans can be eaten raw or cooked to different degrees of tenderness and added to a variety of food dishes such as salads, soups, stews, and casseroles.
- For instance, you can par boil them by dropping them into rapidly boiling salted water for approx. 2 minutes. Then sauté them or use them in a salad or casserole.
Potentially an energy and antioxidant protector, offering defence for the cardiovascular health, anti-inflammatory nutrients, as well as maintaining strong bones.
With health benefits galore, green beans are loaded with vitamin C, vitamin K and manganese. Plus they are a very good source of vitamin A (carotenoids), dietary fiber, potassium, folate, and iron. In addition, this vegetable is a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorous, protein, omega-3 fatty acids and niacin.
Also known as runner bean, snap bean, and string bean.
Originally well-known for ‘the string’ – the tough, fibrous thread running down the length of the pod – it can seldom be found in modern varieties.