John Myers
The term green beans summarizes different plants of the garden bean. These include, for example, Kenya beans, fine green beans and delicacy beans. Green beans can be either pole beans or bush beans. The latter is the free-growing variant. Pole beans need support during growth. Unlike other varieties, green beans can be eaten in their entirety.
Origin
The green bean, native to Central America, is one of the oldest cultivated plants known to mankind. They have always been an important staple food, especially in southern and western Mexico, as they are a good source of protein. The former colonial powers England, France, Portugal and Spain introduced them to Europe.
Season
Green beans are grown all over Germany, they come out of the greenhouse in spring. Outdoor produce is available fresh on the market from July until late autumn. Imports come from the Netherlands, Italy, Spain, and Turkey. Coming from Kenya, they are offered all year round. They are always available frozen or canned.
Taste
Its aroma is very fine and subtle. Adding savory makes them nice and spicy.
Use
The vegetables are delicious boiled or steamed. Then tossed in butter or bacon, it is a delicious accompaniment to meat and fish. But it is also excellent in salads with other beans, as well as with potatoes and peppers. However, green beans may only be eaten when cooked, since the phasin they contain only becomes non-toxic after sufficient cooking (10-15 minutes). The addition of cumin or coriander makes dishes based on our green bean recipes easier to digest.
Storage/shelf life
They don’t like wetness, pressure and tightness at all. It is best to place fresh goods loosely and dry in a plastic container. Or place the beans in a freezer bag and seal the bag with plenty of air. This keeps them fresh in the crisper for about 2 days.
