Green beans (aka French beans, string beans or snap beans) are in season in the summer and fall. If you can, pick them up from a local farmers’ market, because the vitamin, mineral, and phytonutrient content will likely be much higher in fresh green beans. But, if you don’t have access to farm fresh beans, you can find them at any grocery store and if you can’t find fresh beans, canned and frozen beans are available year-round at the supermarket as well. Frozen and canned beans are a great option because they are typically picked at peak ripeness and processed within 24 hours to minimize nutrient loss. Frozen green beans are a great staple to have at home for use as a quick, easy, and convenient side dish. Green beans may be available whole, Julienned or French-cut (sliced length-wise), or sliced crosswise (referred to simply as cut).
When choosing green beans, look for bright green color veggies free from brown spots or bruises, with a firm, crisp texture (meaning they snap easily when bent). Look for beans with a smooth surface as large bumps indicate they are mature (seeds are developed) and will be less tender to eat.
After bringing green beans home, the best way to store fresh green beans is to keep them unwashed in the refrigerator in plastic bags in the crisper drawer as beans prefer cool, moist storage (80 to 90% relative humidity). Since green beans have a short shelf life, use within one week and wash just before preparation to avoid spoilage.
If you find yourself with a surplus of beans (perhaps a backyard garden bounty?) and are wondering how to store green beans long-term, you can easily freeze green beans whole or cut into pieces. Simply wash, cut and discard ends (removing strings if necessary), blanch green beans in a large pot of boiling water for 3 minutes to preserve the color and flavor, remove and cool by submerging in ice water for 3 to 5 minutes. Drain and dry beans completely but quickly using a salad spinner, kitchen towel or paper towel to remove as much excess water as possible. Freeze separated beans on a baking sheet before placing in freezer bags for storage up to 1 year. Frozen beans are convenient to have on hand—just thaw and use in all of your favorite green bean recipes such as soup, stir-fry or casserole.
Alternatively, beans can be preserved through pickling or canning. But beware, since green beans are low in acid, they must be properly pressure-canned to avoid foodborne illness.
However you choose to enjoy them, it’s time to “snap” to it—green beans are one veggie that never goes out of style!
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If you’re looking for tips on how to shop, select and store other foods check out these posts!
