- The choice of firm pods and a short cooking time is the key to keeping the taste and nutritional value of green beans.
- Discover a simple trick that will make the green bean to keep an intense color, and yellow will taste even better.
- Discover the secrets of cooking green beans so that it is always firm, full of vitamins and perfect for summer meals!
Before we start cooking, let’s pay attention to its appearance. The pods should be firm, smooth and without stains. Avoid withered beans or with discoloration. The pods can be steamed, in water or blanched. It is important not to cook her too long, because it will lose its crunchiness and nutritional value. It should be remembered that regardless of whether we prepare yellow or green, throw the beans on boiling water. This vegetable has a lot of vitamins and minerals. Contains, among others Vitamins A, K and C, but also calcium, potassium, magnesium, iron and folic acid. In addition, green beans help to strengthen the immune system and reduces bad cholesterol. It also has little calories – about 37 in 100 g – that’s why it is recommended to those who want to lose a few kilos. However, it should be remembered that when slimming, we give up beans sprinkled with butter and breadcrumbs and other high -calorie additives.
How to cook green beans? A pinch of this spice will turn up the taste and color
In order for the beans to keep as much nutritional values as possible, like broad beans, we throw it into boiling water. You also need to remember to cook it whole, then it will keep much more vitamin C. In addition, green green beans owe its color to chlorophyll, which is sensitive to heat treatment, which is why very often the vegetable loses its beautiful color. To prevent this, we cook beans in a large amount of water with a little salt and sugar. Thanks to this, we neutralize the acids that produce during cooking, depriving the beans of color. Sugar will also be useful when cooking yellow beans, because it not only protects the color, but turns up the taste. We cook both yellow and green beans uncovered, which will allow faster evaporation of acids. And the basic rule – we cook quickly. If we want the beans to be firm, we must watch time. Yellow needs about 10 minutes, green around 15. To make sure that the pods are well cooked, it is worth trying them a few minutes after throwing into the pot. Drain the finished beans. It can also be poured with cold water to stop the cooking process.
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