Beans, Snap

American, Green, Haricot Vert, Purple, and Yellow Wax

Nutritional Information
Excellent source of vitamin C. Good source of fiber and vitamin A.

What To Look For
Choose beans that have a bright color without brown or soft spots. Large pods may be tough or bitter.

Easy Storage and Preparation
Pull off any strings along the pod's seams before cooking. Beans may be left whole, cut lengthwise in thin slivers or cut crosswise on the diagonal.

Best Uses
For one pound of beans, bring 3 quarts of water to a boil, add a few teaspoons of salt, and then the beans. Boil for 6 to 12 minutes, depending on their width. Leave uncovered and taste often for desired crispness. Drain the beans and immediately refresh under cold running water.

Recipes
Sautéed Green Beans
Sautéed Green Beans with Mushrooms and Pearl Onions
Annie Somerville's Summer Beans with Cherry Tomatoes and Tarragon


Other Vegetables


Asparagus
Beans, Snap
Carrots
Fennel
Garlic

Okra
Onions
Onions, Green
Peas, English
Peas, Sugar Snap

Rhubarb
Shallot
Spinach
Swiss Chard
see also:  Spring Fruit Guide
Summer Vegetable Guide | Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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