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Green beans, also known as string beans, have a fleshiness, flavour sweetness and are put on the table in a lot of different countries.

The world of green beans is split pretty neatly in two: the round and the flat. The round beans need to be cooked quickly in order to preserve their delicate crispness. Not so with flat beans. They repay extensive cooking as their thick hulls take a while to tenderize.

Wash before cooking and cut off both ends.


If you buy green beans, they should be crisp and firm. There should be no soft spots or signs of discoloring.

Keep beans refrigerated in a plastic bag. If you’re going to store them for very long, slip in a piece of paper towel to absorb any extra moisture.


Green beans are low in saturated fat and cholesterol. Good source of vitamins A, C and K.