Meet the green beans
The green beans are one of those products that are found in Spanish markets and at their best time of consumption throughout the year. Analyzing in detail their nutritional properties we see that they have a high water content (89%), fiber, minerals (potassium, calcium and, above all, iodine) and vitamins (folic acid, vitamins A and C, and niacin).
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How to preserve and prepare them?
Store them in a perforated plastic bag placed in the least cold part of the fridge. If you want to freeze them, you have to blanch them beforehand.
Before cooking the green beans it is necessary to separate the longitudinal filament that some varieties have. They are then washed and ready to be cooked. If they are cooked, they should be put into boiling water and salt should be added almost at the end of cooking. This prevents them from hardening. Fifteen minutes of cooking is enough for the thinner varieties and twenty-five minutes for the thicker ones.
In general, green beans are served cooked and accompanied with olive oil, tomato, ham, peppers or different types of sauces; cold and dressed with a vinaigrette sauce or a little mayonnaise; in cold or warm salads; sautéed or as an accompaniment to rice dishes, potatoes, meat, fish, eggs....; in paellas and Russian salads and in the filling of lasagne and cannelloni with béchamel, tomato sauce and grated cheese; grilled; as a garnish for second courses of meat or fish; or in omelettes
If you want to know how to cut green beans into julienne strips, take a look at our blog.
