Green Bean

Green beans add fresh crunch and mildness to dishes, from sides to salads.

Flavor

How to use it

Blanch for Crunch. Blanching stops enzymes from degrading color and texture.

Sauté for Flavor. Sauté with garlic to enhance their savory profile.

Common mistakes

• Excessive boiling ruins firmness by dissolving pectin.
• Leaving lignified tips adds unwanted toughness.

What goes with green bean

• Bacon. Rendered bacon fat coats green beans and adds smoky depth.
• Hazelnut. Toasted hazelnut adds nutty crunch against green bean's snap.
• Shallot. Sweet shallots mellow and enrich green beans in a simple saute.
• Doubanjiang. Green beans stir-fried with doubanjiang get a deeply savory coating.
• Almond. Toasted almonds add crunchy contrast to tender green beans.
• Lemon. Lemon's acidity amplifies green bean freshness.
• Butter. Butter's creaminess envelops green beans' firmness.
• Olive oil. Olive oil coats green beans and carries their grassy aroma.

Try tonight

• Add to a stir fry.
• Toss with almonds and lemon zest.
• Mix into a casserole.

Storage

Store in a perforated bag in the refrigerator to maintain freshness.