Simply in Season-Vegetable and Fruit Guide Green beans


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*Fruit and Vegetable Guide*

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** Green beans **


*Description:* Green beans (which may be other colors as well, and are also
referred to as string beans) have long, edible pods and small inner beans.
Thick *Romano* beans take longer to cook, and thin, tender *haricots verts*
cook quickly.

*Selection:* Choose crisp, firm, brightly-colored beans that snap easily.
Thinner beans are usually more tender and sweeter.

*Storage and handling:* Refrigerate green beans no more than a few days in
a loosely sealed plastic bag. Before using, wash well.

*Preparation:* Snap off ends of pods by hand or trim with a small knife.
Some green beans have strings that need to be removed before cooking. Very
fresh beans are best boiled or steamed to retain their color and flavor,
but older beans are more flavorful when braised or roasted. *Steam* or
*boil *beans about
5 minutes. *Roast* in the oven (SIS, p. 51). *Microwave* a half pound of
green beans, 4-7 minutes.

*Serving suggestions:* Eat fresh raw green beans


when are green beans in season

Green bean - Wikipedia, the free encyclopedia


** Green bean **

From Wikipedia, the free encyclopedia
Jump to: navigation, search
"French bean" redirects here. For the Rowan Atkinson film, see Mr. Bean's
For the green bean commonly used in east and southeast Asian cuisine, see
mung bean.
Green common beans on the plant.
Cooked, cut green beans.
Whole green beans in a carton.

*Green beans*, also known as *French beans*, *Fine beans* (British
English), *string beans* in the northeastern and western United States, or
*ejotes* in Mexico, are the unripe fruit of specific cultivated varieties
of the common bean (/Phaseolus vulgaris/).^[/citation needed/]

Green bean varieties have been bred especially for the fleshiness, flavor,
or sweetness of their pods. /Haricots verts/, French for "green beans", may
refer to a longer, thinner type of green bean than the typical American
green bean.

The first "stringless" bean was bred in 1894 by Calvin Keeney, called the
"father of the stringless bean", while working in Le Roy, New York.^[1]


· 1 Culinary use
· 2 Cultivation

· 2.1 Varieties

· 2.1.1 Bush types
· 2.1.2 Pole types

· 3 See also
· 4 References

*Culinary use[edit]*

Beans, snap, green, raw
Nutritional value per 100 g (3.5 oz)
Energy 131 kJ (31 kcal)
Carbohydrates 6.97 g
- Dietary fiber 2.7 g
Fat 0.22 g
Protein 1.83 g
Vitamin A equiv. 35 μg (4%)
Thiamine (vit. B[1]) 0.082 mg (7%)
Riboflavin (vit. B[2]) 0.104 mg (9%)
Niacin (vit. B[3]) 0.734 mg (5%)
Pantothenic acid (B[5]) 0.225 mg (5%)
Vitamin B[6] 0.141 mg (11%)
Folate (vit. B[9]) 33 μg (8%)
Vitamin C 12.2 mg (15%)
Vitamin K 14.4 μg (14%)
Calcium 37 mg (4%)
Iron 1.03 mg (8%)


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