[Photographs: Vicky Wasik and J. Kenji López-Alt]
. Unlike with purple sweet potatoes, this color is not preserved during cooking; purple wax beans turn green when cooked.Green beans are at their best during their peak growing season: summer and early fall. Once picked, they quickly degrade in quality, becoming limp and wrinkled, losing sweetness and moisture in the process. Refrigeration doesn't solve this problem, and in some ways makes it worse; cold temperatures damage their plant cells and cause them to lose chlorophyll.
Fresh green beans are preferable to frozen, and both are vastly better than canned green beans. For recipes that feature green beans as the main ingredient , use fresh green beans. Along with having better flavor, only fresh green beans maintain their characteristic crisp texture. Buy whole beans, and avoid pre-packaged and trimmed beans whenever possible.No matter what color or variety of green or wax bean you end up with, you will need to give them a little trim before eating them.
For the whole, undamaged beans, work in batches, gathering a handful at a time: Line up their stems and then trim them off with a knife. Discard the stems, and set the trimmed beans off to the side. With an organized set-up, you will breeze through this prep in no time.
bluedrummajor One day at my grandmother‘s house, my cousin suggested we have green beans for dinner that night, but Grandmother vetoed them because “there wasn’t enough time for them to cook.” It was early afternoon.
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