Excellent source of fiber, folate, phosphorus, potassium. Good source of vitamin K and magnesium.
What To Look For
Choose beans that have a bright color without brown or soft spots. The beans should snap easily when bent. Look for small beans, as large pods may be tough or bitter. Plump seeds should be formed but not bulging.
Easy Storage and Preparation
If there are any strings along the pod's seams, they should be pulled off before cooking. Beans may be left whole, cut lengthwise in thin slivers or cut crosswise on the diagonal. Store in the refrigerator for no more than 5 days.
For one pound of beans, bring 3 quarts water to a boil, add 4 - 5 tsp. salt, and then the beans. Boil for 6 to 12 minutes, depending on their width. Keep the lid off at all times, and taste often for desired crispness. Drain the beans and immediately refresh under cold running water. Toss in skillet with butter, salt, pepper, and herbs for a tastier treat.
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