➤ When: Green beans (string or snap beans) are at their peak in the early summer and, in warmer climates, even earlier. Green beans represent the young, tender stage (the first week) in a bean’s life. Especially tender are Blue Lake or Kentucky Wonder green beans and nearly any filet bean, or haricot vert. (The second stage produces shell beans—for example, cannellini, lima, and cranberry beans. The third stage produces dried beans—for example, black beans, scarlet runner beans, and Anasazi beans. All, when properly cooked, are vastly superior in flavor to canned or frozen beans.)
➤ What to Look For: Green beans can be green, yellow, or purple. Look for pods of any size that are bright in color and snap easily when bent. A few may have the stems still attached—that’s fine. Avoid soft beans that bend easily. The seeds inside should be tiny, soft, and hardly noticeable.
➤ Why: The RealAge-smart nutrients in green beans are calcium, folate, and potassium.
➤ How to Use: Green beans can be eaten raw. Just snap off the ends and eat, or use them for dipping. Cook green beans quickly, if at all. They can be boiled, sautéed, or stir-fried. Mix them with other seasonal vegetables or add to soups and stews at the end of the cooking process.
This Tip Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p183
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