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Green Bean Recipe Ideas

Fee-fi-fo-fum! Remember the story of Jack and the Beanstalk, the English folktale about a boy who goes to market to sell his cow and ends up with magic beans that grow into a gigantic beanstalk? As a child I was fascinated by that story, only to become spellbound once my mother told me my green beans came from beanstalks. Could the green beans I was having for dinner possibly be from the same beanstalk that Jack had climbed?

Originating in Peru, green beans spread throughout South and Central America, and eventually Europe and the rest of the world. They are known by many names, including “snap beans,” “pole beans” and “string beans,” although the thin string that runs down the side of the bean is rarely found in modern varieties. Although mostly green in color, some “green beans” are yellow, red, whitish green and even streaked with color.

Purchase green beans that are firm and smooth, no brown or soft spots and no bruises. Remember, they should snap easily. Store in a plastic bag in the refrigerator for up to a week. For easy back up, frozen green beans, either whole or cut, come in very handy.

Green beans are delicious in salads, main dishes, soups and snacks. They can be eaten raw or cooked, diced or whole. Here are a slew of ideas:

Have you ever gorged on green beans? Got a reason or a recipe? I’d love to know.