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Details of each combination:
Flat green beans, very tender, nutritious, and of national cultivation.
They are antioxidants, strengthen the immune system, and delay aging.
Green beans are one of those products found in Spanish markets and are at their best for consumption year-round. When we analyze their nutritional properties in detail, we see that they have a high water content (89%), fiber, minerals (potassium, calcium, and especially iodine), and vitamins (folic acid, vitamins A and C, and niacin).
Store them in a perforated plastic bag placed in the least cold part of the refrigerator. If you want to freeze them, you need to blanch them first.
Before cooking green beans, it is necessary to remove the longitudinal string that some varieties have. Next, rinse them, and they are ready to be cooked. If boiling, introduce them into boiling water and add salt almost at the end of the cooking process. This prevents them from becoming tough. Fifteen minutes of cooking is sufficient for the thinner varieties and twenty-five for the thicker ones.
In general, green beans are served cooked and accompanied by olive oil, with tomatoes, ham, peppers, or different types of sauces; cold and dressed with a vinaigrette or a bit of mayonnaise; in cold or warm salads; sautéed or as a side dish for rice, potatoes, meat, fish, eggs...; in paellas and Russian salads, and in the filling of lasagnas and cannelloni along with béchamel, tomato sauce, and grated cheese; grilled; as a garnish for main dishes of meat or fish; or in an omelet.
If you want to know how to cut green beans into julienne, check out our blog.
Details of each combination:
Flat green beans, very tender, nutritious, and of national cultivation.
They are antioxidants, strengthen the immune system, and delay aging.
Green beans are one of those products found in Spanish markets and are at their best for consumption year-round. When we analyze their nutritional properties in detail, we see that they have a high water content (89%), fiber, minerals (potassium, calcium, and especially iodine), and vitamins (folic acid, vitamins A and C, and niacin).
Store them in a perforated plastic bag placed in the least cold part of the refrigerator. If you want to freeze them, you need to blanch them first.
Before cooking green beans, it is necessary to remove the longitudinal string that some varieties have. Next, rinse them, and they are ready to be cooked. If boiling, introduce them into boiling water and add salt almost at the end of the cooking process. This prevents them from becoming tough. Fifteen minutes of cooking is sufficient for the thinner varieties and twenty-five for the thicker ones.
In general, green beans are served cooked and accompanied by olive oil, with tomatoes, ham, peppers, or different types of sauces; cold and dressed with a vinaigrette or a bit of mayonnaise; in cold or warm salads; sautéed or as a side dish for rice, potatoes, meat, fish, eggs...; in paellas and Russian salads, and in the filling of lasagnas and cannelloni along with béchamel, tomato sauce, and grated cheese; grilled; as a garnish for main dishes of meat or fish; or in an omelet.
If you want to know how to cut green beans into julienne, check out our blog.
