Green Beans and New Potatoes (2024)

FAQs

How to make Paula Deen's green beans? ›

Add green beans to pan and sauté over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter and salt and pepper and stir.

The only part of the bean that always needs to be removed is the tip of the stem end (this is sometimes called "topping" the bean), where the pod was once attached to the rest of the plant. There is no practical need to remove the tail end of a green bean—the choice to do so is aesthetic.

Puréed green beans are a popular early food for spoon-fed babies. But this popular green veggie can also work as a finger food or for baby-led weaning, as long as you cook and prepare it safely.

Soy sauce is one of the easiest answers to how to flavor green beans. You can throw in some of this soy sauce, sesame oil, olive oil, ginger, and garlic and pan fry until glassy and green and you may never want to eat green beans any other way again.

Bush snap beans work well when interplanted with potatoes, which are usually up and growing by the time the soil is warm enough to plant beans. After your potatoes have been weeded and hilled, plant bush beans down the outside of the row. As the potatoes die back, the beans will help keep the soil shaded and cool.

Potato Companions

Potatoes grown with garden beans may produce larger tubers. Beans and other legumes partner with Rhizobium bacteria in the soil to capture nitrogen from the air. Beans are able to share this nitrogen with other crops when planted closeby.

Small potatoes, or young potatoes referred to as “new potatoes,” are also great candidates for pressure canning because they have thin skins and firm flesh. These tend to be less starchy than mature potatoes. Feel free to mix different types of potatoes in the same jar.

Just prior to using the green beans, wash them under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife. If you are snapping the ends off, pull the end down the side of the bean to remove any possible string.

Are Green Beans Safe for Dogs? Chopped, steamed, raw, or canned—all types of green beans are safe for dogs to eat, as long as they are plain. Green beans themselves are not only safe for dogs, but veterinarians also recommend them as a healthy treat. Best of all, dogs seem to love them.

In summary, the safest way to eat green beans is usually cooked, but green beans can be eaten raw as well. Just be sure to wash them under running water before using them, as you would with any other produce. And because green beans contain lectins, eating them raw may result in tummy troubles.

When should you not eat fresh green beans? ›

Fresh green beans in good condition will feel firm and should snap apart when bent. Older green beans that feel limp and have started to develop a slimy texture are no longer safe to eat. If you see any fuzzy mold on them, they are definitely too bad to eat.

Beans. The humble legume is packed with a bounty of nutritional benefits — protein, fiber, minerals — but beans may not be the best things to eat right before bed. Eating a bowl of chili or rice and beans before sleep, although delicious, is asking for a night of indigestion and gas pains.

The vegetable helps fight inflammation and is a good source of folate and potassium, which helps regulate blood pressure. Green beans also are a good source of protein and fiber, which helps lower cholesterol, Vadiveloo said. "Fiber is underconsumed by U.S. adults and children, and it's good for gut health," she said.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

Toss drained/rinsed/dried beans with a bit of olive oil (or avocado oil) and your favorite seasonings. You can add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, and of course salt and pepper.