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Great Green Beans
Green beans are available year round, with a peak season of May to October. Good quality beans should have long, straight pods and be well-colored. They should also be free of decay or blemishes and snap easily when bent. There are some interesting varieties of green beans on the market - Chinese yardlong and French hericort verts are two that you might consider trying.
Storage and ripening: Refrigerate unwashed in a plastic bag.
Preparation: Trim or snap off both ends. (an excellent job for your little kitchen helper). Wash in clean, cool water before cooking.
Here are a few easy ideas to add green beans in your meals:
Layer blanched green beans, tomato slices, and Vidalia onion rings on a platter. Drizzle with a Dijon vinaigrette.
Sauté green beans in butter until crisp tender. Sprinkle with crumbled blue cheese and crisp bacon bits just before serving.
Add a dash of balsamic vinegar to sautéed green beans just prior to serving.
Add chopped (1/2 inch length), uncooked greens beans, to soup or risotto prior to cooking.
Thaw and drain a package of frozen French-style green beans and add it to a stuffing recipe.
Green beans and firm tofu are the perfect ingredients for a spicy Chinese stir-fry.
Make an easy 3 bean salad for picnics, potlucks and block parties:
Start with 1 can (16 oz) each: green beans, red kidney beans and garbanzo beans (drained and rinsed for 60 seconds). Add 1 small red onion cut in very thin slices, 1/4 cup of fresh lemon juice and 2/3 cup of Italian Salad Dressing. Toss to mix flavors. Can be made a day ahead. Refrigerate.
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