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Look for fresh green beans that are slender, feel firm and have a bright green color. Avoid buying green beans that feel soft, limp, have brown spots or open pods.
The ends of green beans do not need to be removed before cooking. Remove the stems and eat.
Remove any soft or slimy green beans from the bag to save the others.
Source: Save the Food
Green beans are nitrogen fixers, which means they have the ability to draw nitrogen from the air and return it to the soil. Because of this, farmers often plant beans and other legumes to replenish the soil.
k Green beans help stop cuts and scrapes from bleeding too much, and start the healing process because they contain Vitamin K.
Click here for more information about green beans.
Click here for a printable page with lots of info about green beans.
2 cups fresh cut green beans, or 1 (16-ounce) package frozen green beans
2 teaspoons vegetable oil or oil of choice
2 small cloves garlic, chopped
1 cup chopped red bell pepper
1 cup chopped tomatoes
½ cup chopped celery
½ teaspoon salt
¼ teaspoon cayenne pepper
Makes 4 servings. 1 cup per serving.