Agriculture Reference
In-Depth Information
H 0 W T O S T O R E: Green beans are somewhat hardier than peas and fava beans,
but they still need to be cooked soon after you buy them. Store them tightly wrapped in
the crisper drawer of the refrigerator.
HOW T O PREPARE : Most green beans no longer have strings, but they do have
stems and tough stem ends, which must be removed. The trailing point at the other tip of
the bean can be either cut off or left on.
ONE SIMPLE DISH : There is no easier or more delicious accompaniment to any
grilled or roasted meat than a bowl of green beans. The best way to prepare them is to
blanch them in a big pot of rapidly boiling salted water for about 7 minutes. They should
be bright green and al dente - well cooked, but with a slight crispness. When you pick a
bean out of the water, it should droop but not sag. Stop the cooking in ice water and pat
the beans dry. Dress them with a mixture of olive oil, lemon juice and just a bit of garlic
right before serving. (If you dress them too early, the lemon juice will change the color.)
Chicken Salad with Green Beans and Basil Mayonnaise
During late spring and early summer, this is the kind of meal we live on at my
house. The best beans to use are the pencil-thin ones, such as Blue Lakes. The
fatter Romanos are just a little too tough for this dish. And the painfully skinny
haricots verts don't have enough oomph to hold their own.
6 SERVINGS
