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Green beans — product description on

Green string beans — tender, crunchy, just born pods that are not more than a week old — are eaten whole, without taking out the barely formed grains.

Green String Beans — tender, crunchy, just born pods, which are not more than a week old, — they eat entirely, without taking out the already formed grains.

Green beans, like all legumes, are native to South America. At first it was not recognized and grown as an ornamental plant, but then they tasted it and began to produce more and more new varieties.

The first nation to start cultivating green beans for the pods, tearing them immature, was the Italians, and it happened in the Middle Ages.

In Russia, the string beans turned out to be in the middle of the 18th century — it came from France, and it was immediately called French.

The first green beans without the “string” — an unpleasant thin hard fiber that runs along the pod, was bred in 1894 in the town of LeRoy of New York State by Dr. Kelvin Keene, for which he received the proud nickname “ocalf-free beans”, Under which passes in all encyclopedias.

Recipes from green beans or asparagus beans, this is also called this type of legumes, it is recommended to include in the low-calorie menu.

This is a low-calorie product that is well digestible due to its low fiber content and contains a lot of useful vitamins and trace elements.

Green beans contain a lot of vitamin C, A, E, B vitamins, folic acid, minerals (especially zinc) and fiber.

String beans — a representative of a large and diverse family of legumes.

Its pods can be of different shapes — round (Kenyan, Asparagus, "french" beans), flat, short — from 7 to 13 cm and long — up to 15 cm.

Have french bean the pods are smaller and thinner than the usual (7–10 cm), and they taste sweeter and more tender, although they still remain crispy. They can be not only green, but also purple or even black.

Chinese long beans (it is snake, or asparagus, or yard beans) in appearance it differs from the usual only in length — the pods can be 50 centimeters.

There are two varieties: dark green and light green. Light beans are softer than dark beans, they almost do not need to be cooked.

Her flesh is softer, without the crunch of regular beans.

This bean really comes from Asia, but now it grows beautifully on other continents, in the tropics. In Africa, a very popular variety is now grown in restaurants and, accordingly, Kenyan beans.

These are very thin (5 mm in diameter) small dark green pods with a sweet-nutty taste.

Yellow wax beans have flat large pods of a soft yellow color. She is also purple. Draconian tongues — we often call this beans Georgian or purple.

These are motley pods with purple stripes, 12–15 cm long.

When cooked, even for a minute, the purple color disappears.

Similarly flat green or yellow pods are commonly called lobio in Georgian.

But still, the most common color of green beans is green in various shades, so it is often called just “green beans”.

Her Culinary essence does not change.

The younger the green beans, the softer its taste.

If the formed beans are visible through the pod, the beans are overripe and will be coarse.

Break the pod in half: it should be easy, with a crunch, break.

Frozen green beans is not only not inferior to fresh in taste and benefits, but sometimes surpasses it.

Before cooking, rinse the string beans with running water and cut off the tips. If the pod has a «vein», remove it, although modern varieties, as a rule, do not have it. Long pods can be cut along the crosswise or diagonally.

Sometimes the bean pods are cut in half in length, such cutting is called French.

Green beans are best to boil, and not necessarily in water, but also in broth or, for example, in tomato sauce.

Although it is often recommended to keep the beans slightly crispy, this is a matter of personal preference.

String bean goes well with any butter — and creamy, and vegetable, with garlic, parsley, cilantro, tarragon, basil.

Like all legumes, the taste of string green beans is enlivened with the addition of acid: vinegar, lemon juice, wine, tomatoes.

In the dishes with green beans often add nuts, not only walnuts, but almonds and hazelnuts.

Green beans are prepared fairly quickly: in boiling water, it is worth boiling (or better — blanching) not more than 5-6 minutes, for a couple — about 8-10. Frozen beans are cooked in general for 2-3 minutes. The tips of the pods are usually cut before cooking — they are quite hard, and in some varieties the fibers passing along the edge of the pod are also removed.

After the specified time, the beans should be thrown back into a colander and ruthlessly poured with cold water — then it will definitely not fall apart, it will be a bright green color, plump, appetizing.

The main thing — do not digest.

Recipes from green beans or asparagus beans, so also called this type of legumes, is recommended.

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