Kitchen Hint of the Day!

January 2, 2014 at 9:53 AM | Posted in beans, Kitchen Hints | Leave a comment
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If you can help it, never buy beans, peas, or lentils in cans, unless they’re significantly marked down. These items are much more cost-effective if you purchase them dry. You’ll have to plan ahead in order to soak them overnight, but once you get used to this extra step, it will seem routine.

Green beans

July 5, 2013 at 8:28 AM | Posted in beans, greenbeans | Leave a comment
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We’ll be canning about 14 lbs. of Half Runner Green Beans today! Here’s a little info on the …. Green Bean.

 

Green beans, also known as French beans, Fine beans (British English), string beans in the northeastern and western United States, or ejotes in Mexico, are the unripe fruit of specific cultivated varieties of the common bean (Phaseolus vulgaris).[citation needed]
Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Haricots verts, French for “green beans”, may refer to a longer, thinner type of green bean than the typical American green bean.
The first “stringless” bean was bred in 1894 by Calvin Keeney, called the “father of the stringless bean”, while working in Le Roy, New York.

 
Green beans are of nearly universal distribution. They are marketed canned, frozen, and fresh. Green beans are often steamed, boiled, stir-fried, or baked in casseroles. A dish with green beans popular throughout the United States, particularly at Thanksgiving, is green bean casserole, which consists of green beans, cream of mushroom soup, and French fried onions.
Some restaurants in the USA serve green beans that are battered and fried, and Japanese restaurants in the United States frequently serve green bean tempura. Green beans are also sold dried and fried with vegetables such as carrots, corn, and peas.
Beans contain high concentrations of lectins and may be harmful if consumed in excess in uncooked or improperly cooked form.
The flavonol miquelianin (Quercetin 3-O-glucuronide) can be found in green beans.

 

 

Over 130 varieties of green bean are known. Varieties specialized for use as green beans, selected for the succulence and flavor of their pods, are the ones usually grown in the home vegetable garden, and many varieties exist. Pod color can be green, purple, red, or streaked. Shapes range from thin “fillet” types to wide “romano” types and more common types in between.

 

 

Half Runner Green BeansHalf Runners 003
Half-runner bean, a type of green bean, is so named because the vines are longer than a bush bean and shorter than a runner bean. The plants are usually grown like bush beans, but are sometimes trellised. Half-runner beans are low in calories and high in vitamins A, C and protein. When cooking half-runner beans, the most important thing is to avoid overcooking. Too much cooking results in loss of nutrients, and beans that are soft and flavorless. When properly cooked, half-runner beans are bright green and the texture is crisp.

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