Beans – Flat
Over 130 varieties of green bean are known. Varieties specialized for use as green beans, selected for the succulence and flavor of their pods, are the ones usually grown in the home vegetable garden, and many varieties exist. Pod color can be green, golden, purple, red, or streaked. Shapes range from thin “fillet” types to wide “romano” types and more common types in between.
Refrigerate in paper bags. Wet beans will develop black spots and decay quickly so wash before preparation.
Boil a quart of water or enough to cover your beans. Blanch the beans for 3 to 4 minutes. Blanching is an easy way to cook this vegetable. This will really bring out a bright green color. Although raw green beans are edible, it is recommended to cook them for easier digestion. Drain the beans into a colander, and rinse them with cold water to prevent overcooking. Another way to cook green beans is to steam them. Place them on a steamer over 1 to 2 inches of boiling water and cover 2 to 3 minutes. The beans should be tender, but still have a crunch. Or you can sautee – First melt some butter in a pan. Then add some slivered almonds and saut_ until the butter is slightly browned. Add cooked green beans into the pan. Remove from heat, gently toss the mixture and serve.?