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Snap Beans
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| 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. Snap beans are really the seed or pod of a leguminous plant. The entire bean in 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 production of snap beans, 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 readily 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 5-6 inches in length. The seeds are larger in pole beans, since they are broader beans than bush beans. Pole beans should still be snapped even though some of the beans will fall out of 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 in a storage bag at a temperature of 45º-50º F. Chilling injury can develop if beans are stored below 40º F.
One cup of cooked fresh snap beans contains only 30 calories, no fat, sodium or cholesterol. The beans are a good source of dietary fiber, and they contain 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 salads, casseroles and soups, as well as for a vegetable accompaniment. Served plain or fancy, snap beans are delicious and nutritious.
ASIAN STYLE SNAP BEANS
1 pound fresh Florida green beans
1⁄4 cup of your favorite Asian sauce (spicy or sweet)
2 tablespoons fresh grated ginger root or 1 teaspoon dried
1 tablespoon sesame seeds (black or white, toasted)
Kosher salt and fresh ground pepper, to taste
Cook green beans in a large pot of lightly salted water until desired tenderness (about 4 minutes). Drain beans and place in a mixing bowl. Toss hot beans with sauce, ginger and sesame seeds, stir well. Taste and adjust seasoning with salt and pepper. Serve warm.
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