Bright, crunchy, healthy and sweet, green beans are a popular vegetable in the Americas and Europe. Green beans are one of the best food options for dieters due to their high water content (90%) and extremely low fat and calorie count, although weight watchers should avoid the common temptation of adding excessive condiments to enhance the flavor of this versatile vegetable. Typically served as a side dish, green beans pair beautifully with roasted meats, other vegetables, and both red and white wine selections. In addition to their plain, boiled or steamed forms, green beans are also commonly frozen to help them last longer and can be battered and fried to provide additional texture.

Origin

Green beans (Phaseolus vulgaris) are a member of the papilionaceous family, which is native to the Americas and Asia. Sixteenth century explorers brought this vegetable to Europe, where it was called "fagioli" in Italy and "fayot” in French. However, this delicious item only started to become widely popular during the 19th century. During this period, an Asian variety similar to the American green bean was also imported to Europe. Termed
"lablab (Dolichos), this bean feature a white seed and black eye, and still found in France under the name" Mojette, "" monjette "or" Coco the black eye. "

Different types of green beans

There are over 130 varieties of beans in the green bean family, divided into two main groups: bush beans and pole beans. Bush beans are short, and do not require supports to grow, whereas pole beans can grow quite tall and need supports in order to fully develop. All beans are pods, but different types of beans can vary greatly in color. In addition to the traditional green, some may be golden, purple, red, or streaked. The green variety is typically called the "French bean" and is coveted for its fleshiness, flavor, and/or sweetness.

In the French culinary arts, there is a set way to qualify green beans based on their caliber. The thinner the size the more they are appreciated by the gourmand.

• "moyen" (average) means a maximum width greater than 9 mm (.35 inches).
• "fin" (fine) with a width range of between 6 and 9 mm (.24 and .35 inches)
• "très fins" (very fine) with a maximum width of less than 6 mm (.24 inches)
• "Extra -fins" (extra-fine) less than 6mm (.24 inches)

Another notable bean variety is the snake bean, otherwise known as the Chinese green bean. The snake bean is a staple of Southeast Asian cuisine. It is a long, round-bodied thin bean that grows to at least 40 centimeters. It can be very deep to pale green, and is sometimes called the "long-podded cow bean" or "cow pea". Its taste is very similar to the French green bean, although the texture is not as thin. Before cooking, snake beans should be cut crossways and used as other green beans.

Kitchen talk

How to choose green beans?

Select green beans that are bright green, shiny and brittle. Be sure that the string, or straw, used to open the bean is extra tin and blemish free.

Preparation of green bean

Wash the beans, then cut or snap off tops and tails. Snapping is better as it allows for removal of the string. Green beans without a string are considered a sign of quality. "Extra-fins" beans will usually not have a string.

Cooking green beans

To keep all the vitamins intact, the quicker you cook them, the better. They can be steamed in a pressure cooker or blanched in salted water. Make sure to have a cold bath (cold water with a few ice cubes) ready so that you can plunge the beans into it just after cooking. This will create a temperature shock that will stop the cooking process and will prevent the beans from browning. Once they are cold, remove the green beans from the cold bath. If you were to leave them in the bath, they would also start to lose their nice bright green color.

Conservation

The beans should be consumed very quickly, the same day if possible, and at most in two days. To prevent them from drying out, wrap them in a plastic bag and store them in the crisper of the refrigerator without the hull first, which would only accelerate their drying. Green beans are best conserved at between +6 ° C and +8 ° C.

To freeze
Rinse, trim and blanche quickly, 2-5 minutes, in boiling water (depending on size). It is best to freeze them spread out in a single layer on a plate, covered with aluminum foil. After 3 hours, slide them into a sealed bag and place them in the freezer.

To eat, cook them unthawed for a few minutes in boiling water. Serve with chips and/or butter, stirring gently to avoid breaking the beans.

Health

What are the properties of green beans?

In addition to its high water content and low caloric count, green beans possess a number of additional health benefits. Two times richer in protein than other vegetables, the green bean is a treasure trove of minerals: potassium, calcium and magnesium, phosphorus , some iron and some other trace elements ( zinc , copper, selenium , etc.). Green beans also contain fairly high levels of vitamins C, E, and B as well as provitamin A (an antioxidant important in the fight against cellular aging and cardiovascular disease).

Easily digestible, beans also help dieters by endowing consumers with a lasting feeling of satiety.

The energy value of green beans is 31 calories per 100 grams or 1.82 grams protein, 0.12 grams of fat and 7.14 grams of carbohydrates.
Half a glass per day of green bean pod juice is a healing and restorative nervous system stimulant and an anti-infective. Green bean juice is recommended for convalescents, overworked people and children.