Rich in fiber, beans are the food of choice for satisfying big appetites without adding calories. And they promote good transit.
Full of vitamins, beans are well supplied with vitamins B9 and C in particular. They also provide trace elements such as selenium, calcium or magnesium.
Longer or shorter, fleshy, or crunchy, there are three main varieties of green beans: tenderloin, snap beans and snap beans. Something to satisfy all gourmets!
Did you know ? To keep their beautiful green color, do not put salt in the cooking water and immerse the beans in ice water immediately after cooking.
Pro tips
To keep them longer, wrap them in a slightly damp paper and put them in the crisper of the fridge.
To hull them quickly, line up a handful of beans and cut with a knife or scissors, the stems on one side, then the other.
To save time, you can choose them frozen. They are ready to cook and retain all of their vitamins.
Prefer steam cooking to preserve all the nutritional benefits. But you can also cook them for about fifteen minutes in boiling water.
Magical associations
In salad, beans are suitable for almost any mix: add tomatoes, cucumbers, hard-boiled eggs, tuna… And season with olive oil and balsamic vinegar. Nice summer salad!
Sautéed in the pan with a little garlic and semi-salted butter, simple and delicious to accompany meat and fish.
With other vegetables like carrots, zucchini, potatoes …
With eggs, to accompany omelets or to dip in soft-boiled eggs.