Green bean

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About Green bean
Green beans is the name used for any kind of immature beans, like the yard long bean, hyacinth bean, pea, common bean and wined bean. These plants are, in fact, fruits, but they are consumed as vegetables when they are eaten as green beans. If the plant suffers from magnesium deficiency, then the leaves turn into a yellow color. The flowers of these beans are rather small and they vary in colors, from black to white. In order to grow healthy, green beans require plenty of sunlight and fertilizer. Green beans are eaten and prepared in various ways: from canned, frozen and fresh to boiled, fried and steamed, with various spices and meats. One of the most popular green bean dishes is the green bean casserole, which is mostly served at the Thanksgiving dinner. The best way to cook the green beans is until they get tender, in order to avoid getting mushy. The green bean meals are high in vitamins A and C and they are considered a healthy dish.

These beans are often called string beans because years ago a fibrous string ran along the seam of the bean. The string was noticeable when you snapped off the ends. The snapping noise is the reason for its other nickname.

Selection
It is best to handpick green beans from a market that sells them loose. To ensure uniform cooking time, select beans of similar size and shape. Choose slender beans (no thicker than a pencil) that are crisp and free of blemishes. The beans should be a bright green color. Do not purchase beans that are stiff or have the seeds visible through the pod because those beans will be tough.

Availability
Fresh green beans are available all year, with a peak season of May to October. Green beans are also available canned and frozen.

Preparing Green bean
Wash beans thoroughly in clear, cool water. Beans can be cooked whole, cut crosswise or diagonally, or French-cut (i.e., cut along the length of the bean). If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style (i.e., lengthwise).

Stir-frying is one of the easiest ways to prepare green beans. This method maintains more nutrients than other cooking methods. Whatever cooking method you choose, remember to cook beans as little as possible, using the least amount of water possible.

Boiling, steaming, and microwaving are other common methods for preparing green beans. When boiling, beans may release some nutrients into the water, so try to re-use the bean water to regain some of the nutrients lost. For example, you can use the water to boil rice.

Cooking Green bean

 * Stir-frying Green bean
 * Steaming Green bean
 * Boiling Green bean
 * Pan-Frying Green bean
 * Roasting Green bean
 * Stewing Green bean

Tips

 * Green beans continue to cook after you take them out of the boiling water. Either take them out just before they are cooked the way you like, or plunge them into ice water immediately to stop them cooking further.
 * The fewer beans in the pan, the quicker they cook and the better they taste. If cooking more than one pound at a time, use separate pans.

Storing Green bean
Keep green beans dry in a perforated plastic bag in the refrigerator. They should stay fresh for 4 to 5 days.

Green bean Nutrition

 * Green bean Nutrient Charts

Green bean Recipes
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 * Green bean Recipes
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 * Green bean Soup Recipes
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Source

 * Fruit & Vegetable of the Month: Fresh Beans by the US Centers for Disease Control & Prevention, public domain government resource—original source of article

Green bean Related Recipes

 * Category Green bean