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Green beans can be held in the
refrigerator for several days without loss of quality. Store them in a plastic
bag to prevent moisture loss and wilting.
Wash green beans just before using, not before refrigerator storage.
Wash green beans in cold water. Let sand and soil sink to the bottom and lift
beans out.
Several washes in clean water may be needed.
Trim and cut green beans just before using.
Vegetables cut or chopped ahead of time lose nutrients more quickly than whole
vegetables.
To prepare, trim ends and snap or cut into one-inch pieces for cooking or use in
salads, or leave green beans whole for dipping.
It is usually not necessary to remove strings as most varieties of green beans
are now "stringless."
One pound of fresh green beans makes five to six servings. |
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Herbed Marinated Green Beans
2 T. fresh parsley chopped
8 - 10 basil leaves chopped
1 T. oregano fresh
5 T. white or red wine vinegar
2 T. onion chopped
2 cloves garlic minced
1 lb. fresh green beans
1/3 C. olive oil
salt and pepper to taste
Put basil, oregano, parsley and vinegar into a large bowl and let set for 10
minutes. Mix in onion and garlic.
Rinse the green beans and snap off ends. Drop them into boiling water just until
they begin to get tender. Drain and add them to the bowl with the herbs, while
still hot. Mix and let set for 1 hour.
Serve at room temperature, adding the olive oil, salt and pepper right before
serving.
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