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These beans are slim, extra-fine, and crispy. They have a tender and delicate texture. The beans have a stringless seam that opens rather easily while still young. The pods cling loosely to a series of about six tiny lime green colored peas.
Green beans are suited for raw and cooked applications such as steaming, sauteing, roasting, and stir-frying. You can add them to salads, curries, soups, and stews. Also, they are used in quick pickling recipes and canning. Green 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.
Store unwashed fresh beans in a plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about seven days. You can also freeze the beans to keep them longer.
Parmesan Roasted Green Beans
8 ounces green beans
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup Parmesan cheese (grated fresh preferred)