Green Beans

Season: Spring, Fall

Storage: Cut the ends off of all green beans before you store them. Do not wash the beans before storage. This can cause them to retain extra moisture and could possibly make them mold. Wipe off any dirt or debris you see with a towel. Place a dry paper towel into a zip lock bag and place the dry green beans into that bag. The paper towel will soak up the extra moisture released by the green beans. Push as much air out of the bag as possible before storage in the fridge.

Domesticated in Peru, green beans have been a staple in the American culinary palette since at least the late 1800s. Green beans are the third most grown vegetable in back yards. Right behind tomatoes and peppers. Feel free to add them as a staple in your culinary garden. Green beans are a great way to increase antioxidants in the body. They also help with diabetes management, eye deterioration, and boost to your immune system! They are excellent in a casserole, deep fried in tempura, pickled, or raw! 

Crock Pot Green Bean Casserole

From Lil’ Luna by Kristyn Merkley

Ingredients

  • 2 16 ounce packages frozen green beans

  • 2 10.75 ounce cans cream of mushroom soup

  • 2/3 cup milk

  • 1/2 cup grated parmesan cheese

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 6 ounce can French-fried onions

Instructions

  • Add the green beans to the crock pot. In a medium bowl, mix together the cream of mushroom soup, milk, parmesan cheese, salt, and pepper. Pour the soup mixture over the green beans and stir to combine. Stir in half of the French-fried onions.
  • Cover and cook on low heat for 4 hours. Just before serving, sprinkle with the remaining French-fried onions.

Arabic Green Bean Stew

From Food. by Hommus

Ingredients

  • 2 lbs fresh green beans or (16 ounce) packages frozen green beans

  • 1 lb lamb stew meat (or beef stew)

  • 1 large chopped onion

  • 4 crushed garlic cloves

  • 2 cups of water

  • 1/4 cup of olive oil

  • 1 large ripe chopped tomato

  • 2 teaspoons of salt

  • 1/2 teaspoon of black pepper

  • 1/2 teaspoon of all spice

Instructions

  • Wash green beans and trim off stems. Cut in half and rinse in cold water.

  • Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.

  • Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.

  • This meal is best when served hot with plain rice.

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