Green beans recipes
Thin green finger-length beans that are also called French beans or haricots verts. They also include the fatter snap or bobby bean, and the yellow wax bean. Confusingly, green beans are not always green; some varieties you might find at farmers' markets and farm shops are yellow or purple – but all are delicious.
Similar to a tuna Nicoise, this salad has the addition of canned beans for extra fibre. Use drained and rinsed red kidney beans if you can’t find mixed beans.
With a GI of 50 this meal is high protein, low GI.
This meal provides
390 kcal, 39g protein, 21g carbohydrate (of which 5.5g sugars), 15g fat (of which 3g saturates), 8.5g fibre and 1.3g salt per portion.
More green beans recipes
Buyer's guide
Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how fresh they are, snap one in half. The ‘snap’ should be clean and clear. Don’t buy them if the ‘snap’ is lacking, and if the insides do not seem juicy when you break them open. ±«Óãtv-grown green beans are in season from June to September.
Storage
Store in a paper bag in the salad drawer of the fridge and use within 3-4 days. To freeze beans, wash them well then top and tail. Blanch, plunge into iced water, drain well and pack in polythene bags. Cook them from frozen in boiling, salted water.
Preparation
Top and tail and either boil briefly, steam or stir-fry. Toss in butter and serve as an accompaniment to meat and fish dishes. Add to salad Niçoise or cut into short lengths for vegetable soups. As the home-grown season advances, the pods may become more fibrous, so they are best used in curries and vegetable stews.
