Aloha all you Beautiful Souls striving to eat a diet that is good for
People and the Planet
Green beans * String beans * Snap beans*
Not only are they good for you; they fortify the soil!
An important food crop for centuries, these easy to grow beans, improve the soil they grow in because of their ability to “fix” nitrogen from the air in nodules attached to the bean roots. When the nodulated bean roots decompose, they liberate the nitrogen to become available for the next year’s crop planted in that spot.
The roots can grow down 3 or 4-feet in healthy loamy soils, which allows air space in the soil, providing healthy organisms room to thrive. Beans also make a great carbon-sequestering winter cover crop.
It’s interesting to note that modern varieties of this native American vegetable no longer have “strings” down the sides of the pods that need to be pulled off before eating. When I was a kid, this was one chore I did not mind doing. When I ate them, it made the green beans more special as I was part of the experience.
In addition to being low in calories, green beans are packed with nutrients especially when they are young and tender. An excellent source of vitamin C, dietary fiber, folate, vitamin K, and silicon which is needed for healthy bones, skin, and hair.
I choose to share this recipe with you as I got all the ingredient either from my land or the farmers market. It is as low carbon as you can get 🙂 and super delicious and nutritious. As always, please shake up your recipes to accommodate what is growing locally in your area and what is in season. This recipe also works great with snap peas, yellow beans, and ,for that matter, any bean! Beans, beans are good for your heart, some say, the more you eat the more you fart. I do not find that to be true, especially with green beans, so eat, eat, eat, and enjoy.
- 1 pound trimmed green beans, cut to 1 inch long pieces.
- 3/4 cup radishes
- 1/2 cup finely chopped onion (or shallots)
- 2-3 tablespoons lemon or lime juice.
- 1 cup diced pineapple or apple if you live in apple country
- 3 TB finely grated fresh ginger
- Freshly ground black pepper and salt to taste.
- Optional: add fresh basil or another garden herb you love. Adding diced roasted nuts of any kind will add some healthy fat, also taste, and texture.
- Optional: for a fresher taste and feel, add one or two small cucumbers, chopped to the same size as pineapple.
If the beans are not tender, I blanch them. Otherwise, fresh, young tender green beans work great raw.
How to Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch for about 2 – 3 minutes, until the beans are just barely cooked through, but still crisp. Older, tougher beans may take longer.
As I am a super LCFP food maker, I try to combine blanching when I am cooking something else. In this photo, you will see that I have rice cooking underneath my beans. The rice acts as a steamer. Works great! If any rice gets on the beans, I rinse the beans anyway, so the rice naturally comes off. One less pot to use and wash.
Instructions are pretty straight forward
If you blanch the beans, let them cool, or like I say above, rinse in cold water. You can also put them on ice water if you are pinched for time. After beans have cooled, prep and toss together in a beautiful bowl and serve. I like to double this recipe as it tastes even better the next day. It will keep in your refrigerator for days.
Lacto-Fermented Green Beans
Here is another great recipe for Lacto-Fermented Green Beans from Cultures for Health. Click on this link and you will also find other good ways to ferment all kinds of foods.
Big Love and Aloha!
Let me know if you have a low carbon recipe you wish for me to try and share with our growing community.
Thank you for taking the time to eat food for People and the Plant and for sharing these recipes with your community. The more Low Carbon Foot Print eaters, the healthier the planet. Conscious consumers, UNITE!