It’s no secret that most Americans don’t incorporate enough fruits and vegetables into their diets. Green beans are a year-round solution for adding more veggies to your meals. They’re high in fiber, low in sodium, and a good source of folate, Vitamin C, Vitamin A, and other essential nutrients. Cooks steam them, roast them, blanch them, or toss them into a salad. Home cooks can add ingredients to elevate green bean dishes, but this vegetable is just as delicious with simple seasonings. The possibilities and variations for green bean recipes are endless.
Ask most professional chefs, and they’ll say the best-tasting vegetable recipes start with fresh vegetables. If you don’t have access to a farmer’s market, you’ll usually find a selection of fresh green beans in your grocer’s produce department. Choose those with a vibrant green color that are firm and free of blemishes or cuts. Pick slender, firm beans that snap easily. Busy households may not always have fresh green beans on hand. Frozen versions work just fine. Thaw them before cooking or add them to your favorite recipe, but don’t let them get warm or soggy. Canned green beans are readily available, and many home cooks have used them for generations. However, canned green beans have already been cooked, and salt was added during the canning process. Adjust seasoning and cooking times to avoid overly salty, mushy beans.
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