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Green beans may be called many different things, including French beans, fine beans, string beans, or even squeaky beans, depending on where you are eating them. Ok, I want to live where they call them squeaky beans because that is just to fun to say.
They are a rich source of proteins, carbohydrates and dietary fibers. And contain vitamins of the B group, vitamins C and K and minerals such as magnesium, iron and manganese. Green beans are low in fat, but high in fiber… low in calories, but high in Vitamin A… hold on we going on a roller coaster ride of nutrients.
Here is an interesting fact… According to the University of Minnesota, “The green beans we know today were once called string beans for the “string” that ran on the outer curve of the pod shell. Botanists, however, found a way to remove the string through breeding and in 1894 the first successful stringless bean plant was cultivated.”
Well, enough of the scientific data. What really prompted this recipe is that fact that my parent’s garden was blessed with abundance of green beans and they ran out of ideas as to what to do with all of them so they shared them with me. :) For several days my mom kept bringing more and more beans over. So I decided that I better get pretty serious as just what the heck I was going to do with all of them. Oh the first world problems that one must face. hehe
When enjoying raw foods, I have quickly learned that the quality of the ingredients you use makes all the difference. To get the best flavor from raw green beans you will want to them be tender, long, stiff, but flexible and give snap sound when broken. Avoid limpy or over matured beans with tough skin. To store, place them in a perforated plastic bag and keep inside the refrigerator set at high relative humidity. They keep well for up to a week.
And remember, green beans don’t have to be green. The inside bean is always green but the pods (which are kidney shaped, are edible), can be yellow, green, purple or red in color. Imagine how beautiful a this recipe would be with all those colors! I hope you enjoy this recipe. Blessings, amie sue