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Beans – Snap, String or Green

About: The most common bean in this group is the green bean. There are over 100 varieties of these beans: they come in various shades of green, yellow and red and a variety of sizes from very thin to wide. They are great steamed, boiled, stir-fried baked or raw.
Nutrition Facts:

Cooked beans are considered a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.


Do not wash until ready to use. Place in plastic bag and store in the refrigerator.


Trim and cut beans just before using. Vegetables cut or chopped ahead of time lose nutrients more quickly than whole vegetables. Before freezing, green beans must be blanched to destroy enzymes that cause flavor and color changes during storage. Package in moisture-proof bags or containers for freezing.

Quick Fix:

Cook beans in an uncovered, 6-quart pot of boiling water. Cook for 4 to 6 minutes until tender, then drain in a colander. Transfer to a large bowl and mix in olive oil, sea salt and pepper.