Beans are a great source of Vitamins A, C, B1, and B2, as well as a great source of calcium and iron. On top of their nutritional value, they are very good for soil fertility. Through a process involving the nodules in their roots, they work with bacteria to convert nitrogen from the air into a form to help plants grow.
Green beans are used in cuisine from all over the world, including North America, the Mediterranean, the Middle East, Persia, and India. For a very comprehensive list of recipes, growing techniques, and overall information on this versatile veggie, go here.
The main ways to prepare green beans are to steam them, boil them, or saute them. They’re good in soups, pasta, salads, and casseroles to name a few. Preparing fresh green beans takes a little bit of time; you have to make sure they’re soft enough to eat.
Recipe: Green Bean Casserole
~1 1/2 lbs fresh green beans
1 can (10 3/4 oz) condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
dash of ground black pepper
1 1/3 cup French fried onions
Mix soup, milk, soy sauce, black pepper, beans and 2/3 c onions in 1 1/2 quart casserole dish. Stir and sprinkle with remaining onions. Bake 5 minutes.For a slight variation, stir in 1/2 c cheddar cheese with the soup. Omit the soy sauce and sprinkle with 1/4 c additional cheddar when adding the remaining onions. For aesthetic appeal, stir in 1/4 c chopped red pepper with the soup. Source: greenbeansnmore.com
Recipe: Pasta with Green Beans and Feta
Start cooking the pasta, adding salt to taste. Keep an eye on it while the beans are sauteeing to make sure it doesn’t boil over. Sautee the garlic in the olive oil over medium heat for about a minute until it begins to turn brown. Make sure it doesn’t burn! Add the green beans to the garlic and sautee until they’re soft and easily poked through with a fork. Add the cooked pasta to the mixture and sautee for about 1 minute. Crumble as much feta over the dish to your taste. Add salt to taste. Source: greenbeansnmore.com
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