Green Beans / String Beans

There are a lot of recipes of salads with green beens in Spain. You'll find some of them on this page (Spanish only; use an online translator; look for recipes that start by ensalada de judías verdes). You'll find another recipe here and another one (Spanish only) here (Spanish only)... There are a lot of them.

Gado gado, salade niçoise, and three (or four) bean salad are all good.

You can add chickpeas to that salade niçoise recipe, manch. And also a three-bean salad.

Yes; raw, chopped into wee drums.

Nutrax - I had to laugh reading the comments on the recipe. Many were quite helpful, but one person omitted 2 key ingredients, substituted a different vinegar, then said "not very flavorful, something was missing".

That was an interesting link, bjd. Thanks for posting it. I didn't know that green beans came from South America, or that their dried seeds were eaten (if I read that correctly). And how appropriate that you got a recipe from an Italian, since they were the first to eat them whole, as beans.

Mmm...mmm...good! My mouth is watering, now that I have looked at some of the recipes at #10. There's a salad of green beans and anchovies at the second link that sounds wonderful. I used the Google "language tools" translator on a couple of the menus, and although there were some errors in the translations I don't think they would cause you to go wrong if you knew no Spanish.

Edited by NorthAmerican.

NA, green beans/string beans are the same New World species, Phaseolus vulgaris, as kidney beans, Great Northern Beans, black beans, navy beans, cranberry beans, and a number of other beans typically eaten after having been dried and reconstituted. Those are the seeds that that site is talking about.

I had not known myself that it was 18th century Italy that we first started eating the immature pods of P. vulgaris. Thanks, bjd.

Old World Beans include broad beans (favas, foul, & others), lentils, cowpeas (black-eye peas & others), chickpeas/garbanzo beans/ceci, and green peas(including edible pod peas.)

typo:

I had not known myself that it was in 18th century Italy that we first started eating the immature pods of P. vulgaris.

Green Beans Gom-ae!

This is a copy of something I posted on another message board

Back in the late 1970s, I was sent from California to a rural Maryland town for a 6 months job assignment. I was used to the wide variety of very fresh vegetables grown within a couple of hours of my city. In that rural Maryland town, I rarely saw what I would consider good fresh vegetables, except for a very short season when farmers markets had local produce. I really missed my good veggies.

I rented part of a house that had been converted to apartments. The nice elderly couple next door had a huge vegetable garden, consisting primarily of green beans. I used to lust after those beans.

One day, Mrs. Neighbor saw me outside and invited me to join them later in the day for a barbecue. "We are going to have the first of our own green beans." I could hardly wait. I was so-o-o looking forward to those beans.

Mr. Neighbor barbecued and Mrs. Neighbor plated the food in the kitchen. With great pride, she handed me a plate containing an incinerated steak and a bunch of gray tubes. "We like our green beans best after they've been canned."

Yep. She had home-canned the green beans, then cooked them, Southern style, for a hour or so with a chunk of ham. I looked at my plate. I looked over at all those crisp, vibrant beans still on the plants. I looked back at my plate.

I never knew I possessed such good acting ability.