How to buy
Green beans are readily available all year round. Look for beans that are brightly coloured and crisp enough to snap in half when bent. Select beans that have a similar size and shape for a more uniform cooking time. Avoid any that have visible blemishes, are browning or stiff. Limp and dry beans should also be avoided.
How to store
Keep unwashed fresh beans in a container in the crisper drawer of your refrigerator – whole beans stored this way should last for about seven days. You can also freeze beans to store for longer periods of time – just make sure they are washed and cut before freezing, as this makes them easier to cook with straight out of the freezer. Leftover cooked green beans should be discarded if left out at room temperature for more than two hours.
- Blanch green beans in hot water, then toss in a frying pan with olive oil and garlic. Cook for a few minutes, then sprinkle with toasted almonds or sesame seeds to serve.
- Brighten up your standard boiled green beans with some lemon zest and grated parmesan. Finish with a squeeze of lemon juice to give the dish a real zing.
- For a crunchy snack, dust green beans in plain flour, then dip in whisked egg and coat in panko breadcrumbs. Place on a baking tray and bake in the oven until crisp. Serve with Sriracha mayo.
- Green beans are ideal to add to stir-fries or curries. Simply wash and trim the beans before adding to the dish at the end of the cooking so as not to overcook them.
Green beans are low in calories and contain a wide array of vitamins and minerals. They are a great source of vitamin C, dietary fibre, folate and vitamin K; and contain a large amount of chlorophyll – which is great for skin healing. Cooking green beans can remove some of their nutrients, so eat them raw to maximise the health benefits.