For green bean recipes, you can choose from different varieties. July brings us a lush variety of beans. There are around 100 types of beans, but the green beans, also known as bush or pole beans, are the finest and very popular as fresh summer vegetables or salad.
Pole and bush beans grow in different ways. Pole beans climb up to three meters on poles. The broad, flat-cut beans usually end up in soups or stews in the kitchen.
As the name suggests, French beans are delicacy beans that grow on small bushes and have a round cross-section. They are also called haricots, a little stronger than green beans.
Green beans also include snap beans, broken into bite-sized pieces for eating. They come in green or yellow. Yellow varieties of bush and pole beans are also called wax beans.
Green beans are the most delicate members of the large bean family. Fresh they taste good in many dishes. In summer, you can deliciously combine them with sun-ripened tomatoes. In autumn, you can serve it as a warming stew. Their vegetable protein is interesting for vegans and vegetarians.
They are real eye-catcher in the garden with their pretty butterfly flowers.
When are green beans in season?
Green beans grow from spring onwards with rising temperatures in July outdoors. The season lasts until late autumn. They grow as bush or pole beans and belong to the legumes. You can freeze green beans to have them conveniently available to prepare also in winter. To freeze, use beans that are as fresh as possible, briefly blanch them, chill in ice water, and freeze. They keep for more than a year. See also > Recipes to Enjoy All Year Round
Fresh green beans are super versatile. They take a bit of work, but it’s worth it and there are plenty of delicious green bean recipes.
First, wash the beans thoroughly; cut off the ends of smaller varieties and cut larger ones into bite-sized pieces. If threads appear when cutting, please pull them off because they remain hard even when cooked.
Making the beans easier to digest, add savory, caraway, or oregano to the cooking water. The beans get an additional aroma. Cooked like this, they taste great as a Mediterranean salad or warming stew.
As legumes, beans contain plenty of fiber, vegetable protein, vitamins, and minerals. In addition to vitamins C and almost the entire B group, they have, for example, calcium, magnesium, and iron. Its folic acid content is of particular interest to pregnant women.
Eating raw beans
It is not a good idea, and you should not eat raw green beans. They contain something called Phasin, a protein compound toxic to humans above a certain level. Too much of this component conglutinates the red blood cells and can result in vomiting, gastrointestinal problems, and headaches. The best is to boil them for a few minutes and chill them in ice water to keep the green color and take care that they have a bite.