Beans are smooth, firm, and include tiny edible seeds. Their color is pale green to white. Green beans are tender and delicate, harvested while young and eaten with the shell. Green beans are crispy and can be used for raw and cooked applications.
Green beans are suited for raw and cooked applications such as steaming, roasting, and stir-frying. You can add them to salads, curries, soups, and stews. Also, they are used in quick pickling recipes and canning. Beans pair well with fresh herbs such as thyme, rosemary, basil, citrus, nuts, walnuts, almonds, pine nuts, raisins, and cheeses cheddar, mozzarella, tomatoes, mushrooms, potatoes, and summer squash.
It's best to store your fresh beans in the fridge; otherwise, store beans in the freezer if you want them to last longer.
Parmesan Roasted Green Beans
8 ounces of green beans
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup Parmesan cheese (grated fresh preferred)
- Preheat the oven to 375 convection or 400 conventional. Clean and trim 1/2 pound of green beans.
- In a medium bowl combine beans with 2 teaspoons of olive oil. Mix well then add 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and mix again.
- Cover a baking sheet with parchment paper. Spread the beans evenly across the paper. Cover with 1/4 cup Parmesan cheese (fresh preferred).
- Bake until browning some, 10-15 minutes.