Green Beans

Green Beans

Green beans are versatile and crunchy meaning they can be enjoyed in casseroles, stews and stir fries, pan-fried or boiled or steamed as an accompaniment to a roast dinner. 
Unlike most other beans, the entire bean – pod and seeds – can be eaten. One of the classic uses of the green bean is in a French-inspired Salad Nicoise. The Spanish like to enjoy them cooked in olive oil with tomatoes, garlic and herbs.
These distinctive emerald coloured legumes can trace their ancestry back to ancient Peru.  From there wandering Indian tribes spread it throughout central and South America. Spanish travellers returning from the New World first brought green beans back to Europe.
They are now popular the world over and grow best in mild and humid climates.  Andalusia grows nearly half of Spain’s total production with around 90,000 tons.
Green beans are low in calories, high in fibre and loaded with nutrients — an excellent source of vitamin K, vitamin C, manganese, vitamin A, potassium, folate, and iron. They are also a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.