Green beans are eaten around the world, and are sold fresh, canned, and frozen. They can be eaten raw or steamed, boiled, stir-fried, or baked. They are commonly cooked in other dishes such as soups, stews and casseroles. Green beans can also be pickled, much like cucumbers are.
A dish with green beans popular throughout the northern US, particularly at Thanksgiving, is green bean casserole, a dish of green beans, cream of mushroom soup, and French fried onions. Some US restaurants serve green beans that are battered and fried, such as green bean tempura. Another popular dish, coo, consists solely of bean seeds that have been removed from their enclosing pods. Green beans are also sold dried, or fried with vegetables such as carrots, corn, and peas, as vegetable chips.
Green beans are a notable source of the flavanol glucuronide , an antioxidant in humans. is so many ways to prepare this vegetables and here is one of my friends and husband favorite. It is a quick this to prepare and is delicious. you can serve it as a snack, appetizer or as a side dish to your main course. Here is my approach to this recipe. Get a glass of wine and get started.
|Salt and Black pepper
In a medium size pot fill with water and add a tsp. of salt and let it boil. After the water is boil add to the pot already clean and trim and clean green beans (if the green beans are too long snap it in half). Boil in the salted water for about 2-3 minutes and then with the drain them from the hot water and put it in a bowl with ice water to stop the cooking process.
they should have this nice vibrant green color. After a minute or two in the cold bath, take them and strain the water with the help of a strainer. Let the access water drain and in mean time chopped finely the shallots, garlic and parsley.
over a medium heat in a large non stick skillet add the butter and olive oil. Let it get hot, but not smoking hot, because the butter will burn and it will give a bitter taste to the beans. Place the beans in the skillet and cook them for a bout 4-5 minutes while constantly stirring them. We want to have this nice chard on all sides. Make sure you don’t burn them. After you see they are getting nice color turn down the heat and add the chopped shallots and garlic. Stir constantly so they don’t burn. After they get nice caramelized color, remove it from the stove and serve it with fresh chopped parsley.
- 17 milligrams (mg) of calcium.
- 1.2 mg of iron.
- 18 mg magnesium.
- 30 mg of phosphorus.
- 130 mg potassium.
- 24 micrograms (mcg) of vitamin A.
- 52.5 mcg of vitamin K.
- 32 mcg of folate.
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