by Chef Justin Timineri Florida's Culinary Ambassador

Known as green beans or snap beans, many varieties are grown in Florida. The most common types are bush beans and pole beans. The yellow waxed beans also should be considered in this group. Snap beans are really the seed or pod of a leguminous plant. The entire bean is eaten, as compared to peas, which usually are separated from the pod. This vegetable is “all-American,” having originated in Central and South America. It adapts well to a variety of climates, and Florida’s unique climate has made it a heavy producer of snap beans during the winter and spring months. Florida leads the nation in the snap bean production, growing 46 percent of the nation’s green beans.

Choose snap beans that are firm but tender, crisp, free from scars and reasonably well shaped. As the name implies, a good fresh snap bean snaps when broken. Pods containing immature seeds are the most desirable. Length is generally unimportant if the beans meet requirements for quality, although they are usually 5 to 6 inches in length. The seeds are larger in a pole bean, since it is a broader bean than the bush beans. It should still be snapped, even though some of the beans will fall out the pods.

Snap beans should be kept cool and protected from moisture loss until ready to use. Washing the beans before storage gives them a little extra moisture and helps to keep them fresh. Place them in a storage bag at a temperature of 45 to 50 degrees F. Chilling injury can develop if beans are stored below 40 degrees F.

One cup of cooked, fresh snap beans contain only 30 calories, no fat, sodium and no cholesterol, and they are a good source of dietary fiber. It contains 93 percent water, 2 gm protein, 63 gm calcium, 8 mg iron, 680 IU vitamin A and 15 mg vitamin C.

Snap beans are one of Florida’s favorite vegetables. Their versatility and wide acceptability make them popular in salad, casseroles and soups, and as a vegetable accompaniment. Served plain or fancy, snap beans are delicious and nutritious.

ORZO WITH FETA, GREEN BEANS AND TOMATOES

10 oz. Florida snap beans or Florida green beans
1 cup orzo (rice-shaped pasta)
1 medium Florida onion
2 garlic cloves
3 medium Florida tomatoes
2 Tbsp. olive oil
1 Tbsp. white-wine vinegar
1 Tbsp. chopped fresh flat-leafed
parsley leaves
1 cup crumbled feta (about 6 ounces)

Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for beans and orzo.

Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1⁄4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet, cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.

Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper, to taste. Toss to combine well.

CURRIED CHICKEN, GREEN BEAN AND ALMOND SALAD

12 oz. Florida green beans or Florida snap beans, trimmed,
halved crosswise
2 cups shredded roasted chicken breast meat (from about 3
chicken breast halves)
1 cup thinly sliced red onion
5 Tbsp. chopped fresh cilantro, divided
2 tsp. curry powder
1⁄3 cup plain nonfat yogurt
3 Tbsp. low-fat mayonnaise
1 Tbsp. fresh lime juice
2 Tbsp. sliced almonds, toasted

Cook beans in pot of boiling salted water until crisp-tender, about 3 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 Tbsp. of the cilantro.

Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season, to taste, with salt and pepper. Sprinkle with almonds and remaining tablespoon of cilantro.

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