Commonly referred to as string beans, the string that once was their trademark can seldom be found in modern varieties. Although these bright green and crunchy beans are available at your local market throughout the year, they are in season from summer through early fall when they are at their best and the least expensive. Green beans are picked while still immature and the inner bean is just beginning to form. They are one of only a few varieties of beans that are eaten fresh. Although green beans vary in size they average about four inches in length. They are usually deep emerald green in color and come to a slight point at either end. They contain tiny seeds within their thin pods.

excerpted from WHfoods.com

Storage

Do not wash or snap off the ends before storing. Beans will keep for several days in a plastic container, but are best when used immediately.

Preparation, uses, and tips

Look for fresh, clean beans that are tender, crisp and well-shaped. The most tender beans will be thin but can be either long or short. Pick beans with smooth skin. Avoid beans that are tough and discolored - this is a sign that they are not fresh. Also avoid beans that are soft, wrinkled or have lumpy sections along the length.

Nutritional Highlights

Beans (snap, green, raw), 10 beans (4 inches [10cm] long) (55g)
Calories: 17
Protein: 1g
Carbohydrate: 4g
Total Fat: 0.06g
Fiber: 1.9g

(Most of the info above is quoted from MotherNature.com)

Ethiopian Green Beans and Potatoes

Selected by Retu. Adapted from The Global Vegetarian

• 2 large white potatoes, diced (and peeled if desired)
• 1/2 lb. green beans, cut into 1-inch sections
• 1 small yellow onion, chopped fine
• 2 cloves garlic, minced
• 1 small jalapeño or serrano pepper, seeded and minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 15-oz. can stewed tomatoes
• 1/2 teaspoon fresh lime juice

1. Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.
2. Heat large non-stick skillet. Sauté the onion, garlic, and jalapeño for about 4 minutes, adding a little water, if necessary to prevent sticking. Stir in the seasonings and sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.

Green Beans with Fresh Dill
Recipe from Recipezaar.com
Serves 4

• 9 ounces fresh green beans
• 1/3 cup vegetable broth
• 3 tablespoons chopped fresh dill
• 2 tablespoons margarine
• salt & freshly ground black pepper

1. Place fresh green beans in a saucepan with vegetable broth and dill. Cover; bring to a boil.
2. Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
3. Drain.
4. Stir in margarine, adding salt & freshly ground black pepper to taste.
5. Serve and enjoy!

The following is excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farmby Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at www.AngelicOrganics.com/cookbook.

Green Beans
Green beans, like all legumes, contribute to soil health. Crisp, tender green beans entice many pickers every year.

Storage
Store unwashed beans in a perforated plastic bag in the vegetable bin of your refrigerator for up to two weeks.

Handling
Rinse green beans under cold water. To preserve nutrients and flavor during cooking, trim or cut green beans after they have been cooked. Leave the beans whole, or slice or julienne them.



Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
This is one of those recipes that is stunningly good—both in spite of and because of its simplicity. The straightforward, summery freshness of green beans with lemon is offset perfectly by the deep, roasty flavor of freshly toasted walnuts and the distinctive tang of fresh Parmesan cheese. Friend of the Farm.
Serves 4 to 6

• 1/4 cup coarsely chopped walnuts
• 1 pound green beans
• 1 teaspoon salt plus more to taste
• freshly ground black pepper
• 1 1/2 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
• 3 tablespoons extra virgin olive oil
• 4 ounces Parmesan cheese, thinly shaved (about 1/2 cup)

1. Toast the walnuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool.

2. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3 to 5 minutes.

3. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary.

4. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.

5. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Transfer the salad to a serving platter or to individual plates. Scatter the Parmesan shavings on top.



Pungent Green Beans and Tomatoes with Cumin, Garlic, and Ginger
If you love cumin, this dish will delight you. Like many recipes from India, this one strives to bring out maximum flavor in the spices—so it contains both ground and whole cumin seeds, one dry-toasted and the other cooked in oil. Serve over couscous or quinoa, with the delicious juicy sauce sopped up by the grain. Friend of the Farm.
Serves 4

• 10 cloves garlic, smashed
• 1 piece ginger (about 1 inch long), peeled, chopped
• 1 1/2 cups chicken or vegetable stock, divided
• 1 teaspoon ground cumin
• 1/4 cup mild-flavored vegetable oil
• 2 teaspoons whole cumin seeds
• 1 whole dried red chile pepper (optional)
• 2–4 fresh tomatoes, stems removed, peeled, finely chopped
• 2 teaspoons ground coriander
• 1 1/2 pounds green beans, cut in half (about 8 cups)
• 1 1/4 teaspoons salt
• 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
• freshly ground black pepper

1. Put the garlic, ginger, and 1/2 cup of the stock in a blender or a food processor; process until a smooth paste forms.

2. Place a large wok (or large pot) over medium heat. When the wok is hot, add the ground cumin and toast it just until it is fragrant. (This will take only a few seconds—be very careful not to overtoast it, as it can burn quickly). Immediately scrape the cumin onto a small dish and set aside.

3. Quickly wipe the wok with a damp cloth or paper towel to remove any remaining spice. Return the wok to the heat; add the oil, let it heat up for about 20
seconds and then add the whole cumin seeds. After 5 seconds, add the dried chile pepper. After another 25 seconds (30 seconds total for the seeds, with or without the chile), add the ginger-garlic paste. Cook and stir the ingredients for 2 minutes. Stir in the tomatoes and coriander. Cook, stirring, for 3 minutes.

4. Add the green beans, salt, and the remaining stock. Stir the ingredients until they come to a gentle boil. Reduce the heat to low and cover. Simmer, stirring once or twice, until the beans are tender, 6 to 8 minutes (or even less time for just-picked green beans).

5. Remove the cover from the wok. Stir in the lemon juice and the toasted ground cumin. Increase the heat and bring the mixture to a boil. Boil, stirring occasionally, until all the liquid has been cooked off. Remove the wok from the heat.

6. Remove the chile pepper. Season with plenty of freshly ground black pepper to taste.



The Crop
If green beans were left growing on the vine long enough, they would go through three distinct stages of growth: snap, fresh shell, and dried. Snap beans are eaten raw or cooked, pods and all; shell beans are eaten raw or cooked without the pod; and dried beans must be soaked and cooked before being eaten.