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GREEN BEANS

Frozen green beans are not as good as fresh, but they're miles better than canned ones and thus a decent compromise. The nice thing about frozen green beans is that they're quick frozen but not cooked, which means they retain their color—although their texture suffers a bit in the process of freezing and thawing.


  • Select only green beans that feel firm and crisp. Good beans will snap easily and cleanly when fresh
  • Avoid green beans with bruises or discoloration.
  • Do not select green beans with swollen or large pods.
  • Snap beans, green beans, or string beans… no matter which name you prefer, they are one and the same.
  • Green beans contain no cholesterol
  • Most popular beans are String Beans, Romano Beans, French Cut, Wax Beans, and Purple Beans
  • French beans have a slightly more earthy flavor, while American green beans lean a little more to the sweet.
STORING BEANS
Refrigerate in a plastic bag up to 1 week

PREPARING BEANS
Wash beans in cold water before cutting and cooking, then trim both ends. To retain sweetness and crispness, trim beans but keep whole. Older, stringy beans should be cut lengthwise.





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