Runner beans are garden beans. Unlike French beans, which grow compact and bushy near the ground, beans are trellised so they can climb up. Depending on the variety, the time to harvest beans in the garden starts at the end of July. Then fresh vegetables are also available in the supermarket from regional cultivation. Like other legumes, beans are valuable sources of protein and are therefore very popular in vegetarian or vegan diets. In addition to fiber, legumes also contain important minerals such as magnesium, calcium, potassium, iron and zinc. Pole beans are not only healthy and delicious, they are also easy to prepare. Whether boiled, steamed, as a warm dish or in a salad – here you can learn how you can prepare beans and how green vegetables have a particularly full taste.
Green beans contain phasin, a protein compound that can cause gastrointestinal problems or even poisoning in large amounts. That’s why it’s important to reheat beans for at least ten minutes before eating them. This breaks down the protein compound and renders the phase harmless. If you want to prepare beans, you can boil, boil or steam them.
How do you prepare green beans?
Beans cook quickly and, depending on the recipe, can be made into salads, stews or soups in a short time in the kitchen, or can be served as a side dish with fish and meat. It is important that the beans are heated for at least ten minutes before consumption. The heat dissolves the phase of the protein compound found in the bean and thus renders it harmless. Consuming raw pods would lead to digestive problems and even poisoning in larger quantities. If you want to prepare beans, you have three classic options to choose from. They differ only slightly in preparation time. With a few good tips and simple recipes, beans are easy to make and have great potential to become your favorite vegetable. Whether completely vegetarian or with meat – it doesn’t take many ingredients to tease out the full flavor of beans. You can eat legumes in combination with other seasonal vegetables and try your recipes with your favorite ingredients. How about a delicious bean and feta salad, for example?
Prepare the grape beans
Before the beans end up in the pot or pan, they are washed and cleaned well. Split the pods with brown or rotten spots and remove the two ends with a small kitchen knife. Depending on the variety, it is also advisable to use a knife to remove the threads running along the sides. This makes the beans softer and more pleasant to eat after cooking. For larger or rather longer beans, it is advisable to cut them in half.
Boil the grape beans
To cook the beans, cover them completely with boiling water and let them simmer for 10 to 15 minutes. To improve the taste and aroma, it is better to add a branch or two of delicious to the pot in addition to the salt. The vegetables are done when they no longer crunch when chewed and are soft but still have a slight bite. A little butter or olive oil and a squeeze of lemon juice go well with this. A little tip: A teaspoon of baking powder or baking soda in the cooking water preserves the intense green color of the beans. For this very reason, you should cool boiled beans briefly in ice water before processing or freezing them.
Steam or fry the beans
For stewing or sautéing, place raw vegetables in a pan with a little butter or oil and stock. Depending on your preference and taste, you can use lightly salted water, vegetable stock or white wine, for example. Cover and heat, stirring occasionally, for about 15 to 20 minutes. By the time the liquid has run through, it should have completely evaporated and the vegetables should be soft but crisp. For a hearty flavor and a quick meal, add chopped onion and bacon to the beans while they are sautéing.
During gentle steaming, the beans retain most of the vitamins and minerals that would otherwise be lost in the hot cooking water. In addition, canned beans retain their color and crunchy bite with this type of preparation. It is best to use a steamer and cook the beans for about 15 to 20 minutes. If you don’t have a steamer, place a pot with two or three inches of water on the stove and use a steamer insert or a suitable kitchen strainer. Cleaned grains are filled into it and the lid is placed on top. The beans should not float in the boiling water, but should be gently steamed over it. Depending on the type, thickness and size of the beans, this can take up to 20 minutes.
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