Kristen Mowers, CalSERVES Nutrition Coordinator
Produce Tips:
- Look for a variety of green beans (e.g., string, snap, Chinese long beans).
- Green beans should look fresh with a bright green color. Make sure the beans are plump and firm, with a velvety feel and don’t have any sign of decay.
- Place green beans in a plastic bag with small holes. Store them in the refrigerator. Green beans will last up to five days.
- Wash green beans and then snap off both ends before cooking. Beans should be well-cooked but firm. It is important not to overcook them because they will losesome of their nutrients.
Creole Green Beans
(Makes 8 servings at ¾ cup each)
Ingredients:
1 pound fresh green beans, ends snapped off
2 small cloves garlic
1 teaspoon vegetable oil
1 cup chopped red bell pepper
1 cup chopped tomatoes
½ cup chopped celery
½ teaspoon hickory salt
¼ teaspoon cayenne pepper
Directions:
1. Wash green beans, snap off the ends and cut in half.
2. In a large skillet, sauté garlic in oil over low heat for 1 minute.
3. Add green beans and bell pepper.
4. Increase heat to medium and cook for 5 more minutes.
5. Stir in the rest of the ingredients and cook for another 5 minutes.
Serve warm.
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