In Season: July to September
A true marker of summer, green and yellow beans are delicious eaten raw, steamed, sautéed or added to soups. Be sure not to overcook them. Beans are ready when they are just tender to the folk and still bright green. Flavours to pair with beans include basil, dill, lemon, Dijon, almonds, hard cooked eggs and Parmesan.
Store beans in a perforated plastic bag in the vegetable bin of your refrigerator for up to two weeks. If you’d like to keep beans for longer try freezing them. To freeze, blanch beans in boiling water for 2-4 minutes. Remove from water and place in ice water for 2 minutes. Dry and place in freezer bag or container. Frozen beans will keep for 4-5 months.
Green and yellow beans are low in Sodium, and very low in Saturated Fat and Cholesterol. They are also a good source of Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.