Easy meals with vegetables: Green beans - NPA223

Reviewed
June 2019
This resource relates to the following topics:

The "Easy meals with vegetables" series show basic storage, preparation and cooking techniques for common vegetables. They are useful to those running introductory cooking classes, in vegetable co-op boxes and for use in healthy lifestyle programmes.

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Details

Reviewed
June 2019
Updated
June 2019
Format
Online only
HE code
NPA223
Language
English

The full resource:

Green beans

Available

Fresh NZ beans are usually available from summer to autumn. Use frozen when fresh are not available.

Buy

Fresh and tender beans which make a snapping sound when broken.

Store

In the vegetable bin in the fridge.

Prepare

  • Whole.
  • Slice the tops off.
  • Slice across the bean into bite-sized pieces.
  • Cut diagonally into bite-sized pieces.

Cook

Can be:

  • Boiled
  • Baked
  • Salad
  • Stir-fried

Green bean salad (serves 4)

Ingredients

  • 2 cups green beans, sliced
  • 1 can four bean mix, drained and rinsed
  • 1 can chick peas, drained and rinsed
  • 1 capsicum, diced
  • ½ red onion, diced finely
  • ½ cup parsley, chopped finely
  • ¼ cup vinegar
  • 2 tablespoons oil
  • 1 French bread stick, sliced into 12 slices, or 4 slices of toast bread, sliced in half (optional)

Method

  1. Bring a saucepan of water to the boil and cook green beans for 2 minutes. Drain and cool under cold running water, set aside.
  2. In a large salad bowl, mix together the four bean mix, chickpeas, capsicum, red onion, parsley, green beans, vinegar and oil.
  3. Refrigerate until ready to serve.
  4. Serve as a salad or on top of toasted bread.

For more easy, fast and affordable food ideas visit healthykids.org.nz/eat/recipes, vegetables.co.nz or heartfoundation.org.nz/recipes

    This resource is for digital download only