This vegetable is eaten unripe. When he matures, you have to shell out and dry the seeds hidden in the pods.
Green beans can have flat or round pods. Remove the fibers from the yellow ones before cooking. Varieties with green pods are more appreciated, because they do not contain fibers and are richer in nutrients, especially provitamin A.. Green beans also have a lot of vit. C, proteins (do 3 g) and fiber. Freshly picked pods are the tastiest. It's easy to get to know them, because they are brittle and brittle. Umyt, blanched (pre-cooked 2 min in boiling water) and the beans wrapped in foil should be stored in the freezer until 9 months.
Frozen and canned
It is worth stocking up on homemade canned beans in the summer, which then you only need to heat up. Fresh pods should be boiled in boiling water 3-4 minutes and arrange in jars with pieces of horseradish and dill. Then pour the decant of water, salt and sugar (po 3-4 spoons on 2 kg of beans). We pasteurize the jars twice, approx. 20 minutes at temp. 90°C.
We never eat beans raw, you have to cook it at least 10 minutes. Then the harmful compounds contained in it are destroyed. Cook the fresh pods whole, after cutting the ends. We serve them in vegetable soups, one-day taxes, in nutritious salads, and also for meats. Preferably, the bean pods are poured with melted butter and breadcrumbs. But it's also worth trying to season it differently. Savory goes well with asparagus, oregano, thyme, nutmeg and soy sauce.