Green beans are gorgeous, bright beauties full of crunch, antioxidant-rich and make an excellent addition to your salads. All your questions are answered here!
Archaeological evidence from Egyptian royal tombs shows that beans were cultivated and used in ancient times. Christopher Columbus introduced other varieties of beans to Europe from the Americas. Seeds from the French or green bean were brought out to Australia on the First Fleet and planted on Norfolk Island.
SEASON
- Spring
- Summer
- Autumn
NUTRITION
Fresh beans are rich in vitamins (including vitamins A, B and C and folate) and minerals such as magnesium and iron that are required for the production of red blood cells.
Understanding the difference between over-ripe and over-mature beans.
Overripe beans have been sitting too long and have begun to grow a bit soft. Best used in soups, stews and casseroles. Over-mature beans have grown too long on the plant and may be too large or stiff. Best shelled and cooked without the pod either on their own or mixed with other ripe beans.
VARIETIES
GREEN or ROUND or SNAP or FRENCH BEANS
Are a good versatile bean that are eaten with their enclosing pods. Most varieties of green beans today no longer have a fibrous “string” running down their sides, that inconvenience has been bred out of them.
Selection & Storage
They should have some snap when bent in half and should not be shriveled or rubbery. Avoid dark spots and blemishes and beans that are unusually large or thick as this is a sign of over-mature beans. They should “snap” when you break them. Store green beans in a paper bag in the crisper section of your fridge. They should be eaten as soon as possible as they lose sweetness and moisture after being picked.
How to Prep
TO TRIM THEM – line them up evenly and cut off the stem ends. If you would like to string your beans snap from one end and pull down (you may use a paring knife to do this)
TO BLANCH BEANS – do so quickly in plenty of rapidly boiling, heavily salted water. Transfer them to an ice bath after they’ve turned bright green (about 5-6 minutes), pat them dry.
TO FRENCH BEANS – slice both ends off in a diagonal, then slice each bean in half lengthwise.
Purple Beans
Are just a purple version of classic green beans and choose them in the same as green beans.
SELECTION & STORAGE
Just like green beans.
How to Prep
Prepare as you would green beans. But, as they lose their purple colour when cooked, so consider them for raw recipes or lightly steam them and dip them into ice water to preserve their colour.
YELLOW or BUTTER or WAX Beans
Are a light yellow colour version of green beans. They should be used quickly as they spoil faster. Ideally harvested young, are crisp, succulent and tender firm, with mellow grassy sweet and nutty flavours.
Selection & Storage
Just like green beans.
How to Prep
Just like green beans.
BROAD or FAVA or SHELL BEANS
Are large green flat pods that contain large seeds. Quite often the pod is discarded and the seeds are used, they have a distinct nutty flavour.
Selection & Storage
Look for firm, pale green coloured pods without any brown spots. Store in a plastic bag in the crisper section of your fridge.
How to Prep
Remove the beans from the pods by using your thumbnail or a small paring knife to break through the skin where the bean was attached to the pod and then squeeze the bean out. Blanch beans in boiling water and then refresh in iced water. You may leave the pale green skins on for younger beans.
FLAT or ROMANO or ITALIAN Beans
Are flat and wide and full of flavour. Smaller ones tend to be more tender. Large ones will have more developed beans inside, they have a very mild flavour and a tender texture. They require a bit more cooking than other beans but they are much tastier.
Selection & Storage
Choose beans that make a crisp “snap” if they are broken in half with even colouration and no soft spots or signs of mould. Limp, listless beans should be avoided and the beans should be stored in paper bags and used within a few days for best results.
How to Prep
Snap or trim off the ends and rinse the pods to remove any dirt from the field. These beans can be lightly cooked to retain their crunchy texture or cooked until they are extremely tender but do not over-do it as they can turn to mush.
FRESH BORLOTTI or CRANBERRY Beans
They have off red/pink pods with off-white marks. The shell is inedible, but the borlotti beans pods inside have a nutty flavour and a creamy texture. Fresh beans need no soaking, cook them until they are just tender
Selection & Storage
Look for beans that are fully mature. They should be coloured on both shell and bean – not green – the pods should look lumpy, signaling they are ready to pop. Avoid pods that are mouldy, withered or decayed. Once shelled they keep in the crisper section for a day or two.
How to Prep
These must be shelled as only the white beans inside are edible. They do not need to be soaked like the dry beans. However, be careful when cooking as they must be tender but not overcooked.
SNAKE or LONG or CHINESE BEANS
Are a long, skinny variety often sold in bunches. They taste grassy and slightly sweet with a more intense bean flavour than traditional green beans
Selection & Storage
Look for beans that are between 30-45 cm in length for the best flavour and texture as longer ones can get tough. Make sure that they are bright in colour and free of blemishes. Store in the crisper section of your fridge, unwashed in a plastic bag for up to 5 days.
How to Prep
Preparing snake beans is very easy as all you have to do is trim off the root ends, then line them up and chop them to the desired size.
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