Standard green beans need no explanation for most people. What you will see different at our CSA is Italian flat pod beans and yellow wax beans. I lump them in with green beans since the word green refers more to the fact that they aren't dried beans than their color. In general, you can cook all three in the same way. They each have their own unique taste and appearance, but are similar. If you like one, chances are you will like all three kinds.
Green beans don't like to be stored wet. They will mold quickly - even in the refrigerator. Store in a plastic bag for up to one week. If there is condensation in the bag, leave it open for a few hours in your refrigerator until the condensation evaporates, but don't leave it open for too long or the beans will dry out.
- Lightly steamed so they are still crunchy but bright in color - between 5-10 minutes.
- If using cold, steam less time and plunge in cold water immediately to retain crispness.
- In stir-fries, soups, and stews