There are many types of beans that are eaten fresh -
including snap beans, runner beans, Italian green beans,
Chinese long beans, and wax beans. Today we're talking
about types of beans you can eat fresh without shelling.
Pick beans when they are about the thickness of a pencil
or a little thinner. They'll snap easily in two when ready.
Don't wait till they are bulging..they'll be tough. Harvest
every couple of days and they'll keep producing most of the
summer. Harvest gently, and don't pull too roughly on the
beans when picking.
You can store fresh unwashed beans in the refrigerator for
up to five days stored in a plastic bag or container. Before
cooking, rinse the beans and snap off the ends after
running under cold water. They can be quickly frozen,
if first blanched in boiling water, rinsed with cold water,
drained and placed in a freezer container.
I make fresh green beans by boiling them in just
enough water to cover til crisp tender. I drain
them and add to a skillet with salt, pepper and
a couple tablespoons of herb vinegar. I cook til
most of the vinegar is gone and serve. They turn
out tangy and seasoned just right.
Easy Marinated Italian Beans
Ingredients:
1 1/2 pounds fresh green beans
3/4 cups water
2 cups prepared Italian salad dressing
1/2 cup lemon juice
2 tablespoons herb vinegar
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon dried oregano
2 crushed garlic cloves
Wash the beans, trim the ends and remove any
strings. Cover with water in a sauce pan and
cook until crisp tender. About 10-15 minutes.
Combine dressing and next 6 ingredients in
a small bowl, whisking well. Pour dressing
over beans; cover and refrigerate 6-8 hours.
Serves 6.
Green Bean Salad
Ingredients:
2 pounds snap beans, 3 inch lengths, ends trimmed
boiling water, lightly salted
Dressing:
1 large sweet onion, thinly sliced
1/4 cup white wine or herb vinegar
1/2 cup olive oil
1 teaspoon fresh ground pepper
2 teaspoons fresh lemon juice
1 1/2 teaspoons salt
2 tablespoons fresh parsley, finely minced
3/4 teaspoon sugar
Cook the snap beans in lightly salted boiling water just
until tender, about 10 to 12 minutes. Drain in a colander
and cool for about 10 minutes. In a large bowl combine
the beans and the dressing ingredients. Mix gently.
Cover and refrigerate for at least 2 hours. Mix again
just before serving.
Mediterranean Bean Salad
Ingredients:
1 1/2 lbs. green beans
1 clove garlic
Salt and pepper to taste
4-6 tbsp. lemon juice
1 small onion, finely chopped
2 tbsp. finely chopped parsley
4-6 tbsp. olive oil
Wash and snap beans, cut into two inch lengths.
Cook in salted water until crisp tender. Mash garlic
and salt - add lemon juice and mix well. Add other
ingredients and toss. Best refrigerated at least an
hour before serving. Tomatoes may be added as
well.
Creamy Green Bean Salad
Ingredients:
Water
3 pounds green beans
1/2 cup mayonnaise
1/3 cup herb vinegar
1/4 tsp. salt
1 tsp. prepared mustard
1/2 tsp. pepper
1 medium red onion, thinly sliced
Heat green beans in a saucepan over high heat with
1 inch of boiling water. Bring green beans to a boil.
Reduce heat to low, cover and simmer 5-10 minutes
until beans are tender crisp; drain. In a large bowl or
dish, mix mayonnaise, vinegar, salt, mustard and the
pepper. Add green beans and onion; toss to coat with
dressing. Cover and refrigerate 2 hours to blend flavors.
Serves 8.
About the Author:
Brenda Hyde is an avid gardener,
freelance writer, mom and wife. She is owner and editor of
Old Fashioned Living.com.
