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Weather means more when you have a garden. There’s nothing like listening to a shower and thinking how it is soaking in around your green beans.
While one of the most iconic uses for the ever-popular green bean is in a creamy casserole at the holidays, fresh, local beans purchased in season at your local market can’t be beat. Also called snap beans or string beans, green beans actually come in a range of colors, from green to yellow to purple. When a recipe calls for green beans, most likely it means the ones that are green in color—although any color will work.
It’s easy to add beautiful color to a dish with green beans. Toss green beans with pasta for an easy hot or cold supper, or simply sauté some market-fresh green beans with garlic for an easy, healthy side dish.
What You Get
What You Get:
Green beans are a tasty low-calorie vegetable with fiber and a wide array of nutrients, such as vitamins A and C. A 1/2-cup serving of green beans provides some calcium, potassium and folate.
When buying fresh green beans, look for brightly colored beans that appear fresh, are tender but firm, and snap easily when bent.
Haricots verts is simply French for “green beans.” However, the term is often used for the very slender beans, also called French beans (not to be confused with frozen French-cut green beans), found in the produce section of many large supermarkets.
Refrigerate in a plastic bag for 3 to 5 days.
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