Editor’s note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.

Bethany Bachmann
County Engagement Specialist

Abstract

This handout provides information regarding green beans in your diet.

Topics

• Description
• Selecting
• Storing
• Preparing
• Recipe

Pages

• 1

Green Beans

Description
Green beans are in season from early June through October in Missouri. Green beans are a good source of vitamin C, vitamin K, magnesium, and potassium. Vitamin C aids in the body’s healing process, while vitamin K is important for blood clot formation. Potassium plays an important role in maintaining healthy blood pressure. Green beans also contain fiber which helps control cholesterol and keeps you regular.

Selection
The freshness of green beans can be determined by the audible snap when the bean is broken. Select tender young pods when the seed is first formed.

Storing
Fresh green beans should be stored in a plastic bag or rigid container in the refrigerator. Storing this way will maintain quality for 7-10 days.

Preparing
Green beans can be eaten fresh or cooked by sautéing, roasting, or stirfrying. Wash beans in cold water and snap or cut off the ends. Green
beans can also be frozen for later use.

Recipe of the Month
Garlic Parmesean Green Beans

Ingredients

• 1 lb fresh green beans with ends removed
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• ⅛ tsp onion powder
• 2 cloves garlic, minced
• 2 Tbsp grated Parmesan cheese
• Salt and pepper to taste

Directions

1. In a large skillet, heat olive oil and butter until melted.
2. Add garlic and cook for one minute, stirring continuously.
3. Add green beans, salt, pepper, and onion powder. Toss and continue to cook for 5 minutes.
4. Remove skillet from heat and add Parmesan cheese. Toss until combined.