Major sources in the US are Florida, South Carolina, Louisiana, Georgia, and California.
Look for straight pods that are crisp enough to snap easily, free from scars and rust, as well as smooth and we
Usually green beans are sold by weight. 1 pound or ½ kg of green beans, cooked yields about 2 cups.ll filled but with immature seeds.
Green beans are also sold dried but are only available in limited quantities. They are a Pennsylvania Dutch specialty.
Place in the refrigerator in a bag or moisture proof covered container. Plan to use them as soon as possible. Beans may seem indestructible, but in time they will toughen and lose some of their fresh flavor and color.
Refrigerator shelf, raw: 3 to 5 days
Refrigerator shelf, cooked and covered: 1 to 4 days
Refrigerator freezer, prepare for freezing: 1 month
Deep Freezer, prepared for freezing: 10 months
Wash well in cold water; sort according to size if necessary. Rem
ove stems and tops (if desired) with a paring knife and
Snap or cut straight across into 1 inch (2 ½ cm) pieces
Cut on the diagonal into thin shreds of slices
French cut: sliced one or more times lengthwise with a shape knife, or but through a bean slicer.
Heat about 1 inch (2 ½ cm) of water in a saucepan to a boil. Add ½
teaspon of salt per pound of beans to the water. Add the beans and bring to a rapid boil and cook for 2 to 3 minutes, continue cooking testing
periodically until just tender crisp. Depending on the beans it may take up to 10 minutes. Cook the green beans for the shortest amount of time possible to “just barely tender” for the maximum flavor. Drain and dunk into an ice-water bath to stop the cooking and lock in an appealing bring green color. See photos.
When ready to serve quickly reheat with butter in a skillet, taste adjust seasonings and serve.
Wash and trim beans. Leave young beans whole, or cut into 1-inch (2 ½ cm) pieces, or French cut. Blanch in a large pot of boiling water for 3 minutes. Cool quickly in an ice-water bath. Drain in a colander and pack with ½ headspace in freezer containers. Refrigerate for an hour or more then freeze.
Serving Size 1 cup (110g)
Amount per Serving
Calories 34Calories from Fat 1
% Daily Value *
Total Fat 0.1g
Vitamin A 15%
•Vitamin C 30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your caloric needs.
Love the flavor, but definitely don't make the indentation too deep, otherwise the bottom of cookie will be too thin, later when you cut into bars, and the bars are so easily to break into half. Also we used 2 tablespoons of jam, it seemed a little too much, so use less than 1 1/2 tablespoons. Overall we still love the buttery flavor and the texture, and the fruit jam added extra refreshing taste.