This week I’m writing this post from Hershey Park. Sorry to say I didn’t find any green bean stands here but lots of chocolate that I couldn’t eat. They did however offer gluten free and dairy free food options throughout the park. This week’s Secret Ingredient for Friday Foodie Fix is Green Beans. Some folks might say it’s a boring ingredient but any vegetable I can get my family to eat is never considered boring to me.
Green beans are packed with lots of Vitamin C, Vitamin K and Manganese. They are also a good source for Vitamin A (including beta-carotene), potassium, folate, iron and fiber. Oh and don’t forget the thiamine, riboflavin, magnesium, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.
Did you know that green beans, often called string beans, are in the same family as shelled beans. Shelled beans like pinto, black and kidney beans. If you can purchase your beans at the farmers markets look for firm, crisp vibrant green beans that snap or pop when broken. I like to keep mine in a plastic bag in the refrigerator. They last about a week or so.
Green beans are great cold in salads or cooked and served warm. Growing up in the north east my mom would cook the beans so they were still crisp and that’s still my favorite way to eat them. When I got married, my husband’s mother cooked them the southern way, until very soft and usually the half runner variety. I hope she’ll share her recipe in the comments section.
Here are a few of my recipes with green beans:
If you have recipes with Green Beans please use Mr. Linky or if you don’t have a blog leave your recipe in the comments section.
Next week’s Secret Ingredient is ………………….. Spinach!