 |
 |
Articles / TULARC / Health / Articles / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Vegetables: Green Beans: American, Yellow and Haricot Vert |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the Health Articles series.
Nutritional Information:
Good source of fiber.
What To Look For:
Choose beans that have a bright color without brown or soft
spots. Large pods may be tough or bitter.
Storage, Easy Cooking:
Pull off any strings along the pod's seams before cooking.
Beans may be left whole, cut lengthwise in thin slivers or
cut crosswise on the diagonal.
Best Uses:
For one pound of beans, bring 3 quarts of water to a boil,
add a few teaspoons of salt, and then the beans. Boil for
6 to 12 minutes, depending on their width. Leave uncovered
and taste often for desired crispness. Drain the beans and
immediately refresh under cold running water.
Continue to:
health, alternative therapy, medicine, fitness, drugs, treatment, guide, doctor, decease, remedy, medication
|
|
|
|
 |
|