National green beans are a staple ingredient in Spanish cuisine, known for being antioxidants that strengthen the immune system and help delay aging. These beans have a high water content (89%), fiber, minerals like potassium, calcium, and especially iodine, along with important vitamins like folic acid, vitamins A and C, and niacin. It’s important to store them properly in a perforated plastic bag in the warmer part of the fridge or blanch them if you wish to freeze them. When cooking, it’s essential to remove the longitudinal thread present in some varieties and wash them thoroughly. Ideal cooking is achieved by placing them in boiling water, adding salt almost at the end to prevent them from hardening. They are versatile, perfect for accompanying dishes with olive oil, tomatoes, ham, or various sauces. They can be served cold in salads, sautéed, in omelets, or as a side for meats, fish, or rice.