No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.Ĭall 800.287.0274 (in Maine), or 207.581.3188, for information on publications and program offerings from University of Maine Cooperative Extension, or visit. No responsibility is assumed for any problems associated with the use of products or services mentioned. Information in this publication is provided purely for educational purposes. Some content adapted with permission from University of Massachusetts Cooperative Extension. Microwave on high for 3 minutes or until the green pepper is tender, stirring halfway through cooking time. Mix all ingredients in a covered microwave dish. Use small beans whole, or cut larger beans into slices. Mix all ingredients except beans in a large serving bowl. Steam beans until tender, about 10 to 12 minutes. Whatever cooking method you choose, remember to cook beans as little as possible, using the smallest amount of water possible.Ģ pounds green beans cut into 1-inch pieces Stir-fry beans with other vegetables in a broth or a small amount of oil for only two to five minutes. Steam in a vegetable steamer over boiling water for three to five minutes.
Stir-frying will preserve the best qualities of the fresh bean.īoil and microwave beans for up to ten minutes. Cut older, more mature beans in the French style.īoiling, steaming, or microwaving are popular ways to cook beans.
If you want sweet-tasting, crisp, fresh beans, cut them as little as possible. Beans can be cooked whole, French-cut, or cut crosswise or diagonally. Lift beans from the wash water and leave garden dirt and debris behind. Wash beans thoroughly in clear, cool water.
#Fresh wax beans how to#
How To Freeze Green Beans (YouTube video) Preparation Small amounts of beans can be stored in a plastic bag in the refrigerator crisper. Store in a cool basement or shed and freeze or can them as soon as possible. If you have a large quantity and preserving them is not possible, keep the beans cool. Canning instructions are available from your UMaine Extension county office or see Bulletin #4046, Let’s Preserve Snap Beans.įor the best quality, preserve beans on the same day that you harvest them. To preserve green beans and yellow beans from your garden, freeze or can them. StorageĪlways store beans in a cool place. Over-mature beans will be tough, stringy, and have a starchy taste. You will see the seeds (beans), bulging in the pods if they are over-mature. They should be mature in length, but not over-mature. Selectionīeans should be picked from the garden when they are straight and slender. Folate, which is needed during pregnancy and for growth, is present in snap beans as well. High in vitamins A and C, a cup of raw snap beans can provide a woman with about 17 percent of her daily requirement of vitamin A and about 27 percent of vitamin C. The types of edible-pod beans commonly grown in Maine gardens include snap beans, (yellow, green, pole, or bush), Italian green beans, and purple wax beans. Other beans are harvested to eat when they are mature and the bean is dry. Originally developed by Extension Nutrition Specialist Nellie Hedstrom, University of Maine Cooperative Extension.įor information about UMaine Extension programs and resources, visit .įind more of our publications and books at /publications/.Įdible-pod beans are unique in the bean family because the pod and the bean are eaten when they are immature.
Revised and updated by Associate Extension Professor Kathleen Savoie, University of Maine Cooperative Extension.
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