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Beans, green extra-fine, 0.25 kg Pack


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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)


    1. Preheat the oven to 375 convection or 400 conventional. Clean and trim 1/2 pound of green beans.
    2. 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.
    3. Cover a baking sheet with parchment paper. Spread the beans evenly across the paper. Cover with 1/4 cup Parmesan cheese (fresh preferred).
    4. Bake until browning some, 10-15 minutes.