Store fresh beans in the vegetable crisper for up to three days. Steam beans and use them within 2-3 days. Do not wash before storage.
Beans are an excellent source of vitamin C, vitamin K and manganese. They are a good source of vitamin A, dietary fiber, potassium, folate, and iron.
Fresh Garden Beans
1 pound fresh green beans, and or wax beans, ends trimmed
2 tablespoons olive oil
2-3 cloves garlic, thinly sliced
1 pinch salt
1 pinch ground black pepper
2 tablespoons white wine vinegar
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes. Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, white wine vinegar, and Parmesan cheese. Let stand for 10 minutes. Garnish with parsley before serving. I like to add some navy beans, kidney beans or chick peas to this salad as well.Share to Print