Green beans make it onto the list of “world’s healthiest foods.” They are also known as string beans, snap beans, snaps, and French beans. The green bean originated in Central and South America and there’s evidence that it has been cultivated in Mexico and Peru for thousands of years.
A member of the bean and legume category, these guys provide concentrated amounts of fiber, folate and minerals making them known to lower the risk of chronic diseases, such as type 2 diabetes, high blood pressure and coronary heart disease, among others. They are also a great source of vitamin K, vitamin C, manganese, vitamin B2 and B1, and copper.
Green beans can be eaten raw, steamed, boiled, stir-fried or baked. They can also be pickled, like cucumbers. Green beans are common in soups, stews, and casseroles. The most common cooking method is to boil.
- Always wash produce before cooking and eating.
- Trim/pinch the stem and tail off if preferred.
- Bring water to a boil and add whole beans, cooking until bright green in color, about 5-7 minutes. The beans should be crisp and tender (al dente).
- Blanch in an ice bath for one minute after cooking.