Green beans are one of those foods that taste completely different bought fresh, compared with those out of a can or frozen.

The University of Wisconsin Extension service offers these tips for selecting, preparing and storing green beans:

¢ Select beans that have a fresh, bright skin and velvety touch. They should snap with a clean break, without strings.

¢ Look for even-shaped, plump beans. The length of the bean is not related to quality.

¢ Avoid beans with seeds that are visible through the skin, that have a dull appearance, that have wilted or tough skins, that are woody and stringy or that have holes, spots or brown skin.

¢ Green beans are best eaten soon after picking.

¢ Store unwashed beans in a plastic bag in the refrigerator for up to two weeks. They also can be frozen.

¢ To prepare: Wash beans thoroughly in cold water. Snap or cut about a quarter inch off stem-end of each bean. They may be left whole or cut into pieces.

¢ Cook by steaming or boiling in a small amount of water, uncovered for about 12 minutes until crisp tender. Or add directly to soup, stew or stir-fry.

Fresh green beans dress up dinner options1/2 pound fresh beans

Almond-crunch beans

1/4 cup water

1 tablespoon margarine or butter

1-2 tablespoons toasted slivered almonds

Salt to taste

Cut beans in 1-inch pieces. Cook and stir beans, water and margarine and salt in 12-inch skillet over medium heat until margarine is melted. Cover and cook until beans are tender, about 15 minutes. Stir in almonds.

Source: University of Wisconsin Extension Office

Green bean potato salad

1 pound green beans

2 pounds red potatoes, cut into bite-sized pieces

1 cup red bell pepper, diced

1/2 cup red onion, chopped

Dressing:

3 cloves garlic, minced

3 tablespoons fresh dill

4 tablespoons balsamic vinegar

3 tablespoons olive oil

1 tablespoon Dijon mustard

Black pepper, to taste

Cut green beans into one-inch lengths and steam for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl.

Prepare the dressing by mixing all ingredients. Add onion and bell pepper to the cooled green beans and potatoes; top with dressing.

– Source: www.seasonalchef.com

Green beans with tomatoes and jalapeños

1 1/2 pounds fresh green beans

1 large ripe tomato, cored and chopped

1/2 cup onion, chopped

1 jalapeno pepper, seeded and cut into julienne strips

1 clove garlic

2 tablespoons olive oil

5 pods of okra (optional) or one white potato cubed

Salt and pepper to taste

Wash green beans and trim stem end, set aside. Wash core and chop tomato, no need to remove skin. Heat olive oil in a nonstick pan. Add onions and saute for one minute Add garlic and tomatoes, continue to cook for one minute.

Add green beans, toss, add okra or potato, season with salt and pepper. Add in a cup of water, cover quickly and simmer for 10 minutes or until potato is tender. Check potato by pricking with a fork.

– Source: www.seasonalchef.com

Quick pickled green beans

2 pounds fresh green beans

2 cups water

2 cups cider vinegar

2 tablespoon sugar

4 teaspoons dill seeds, crushed

2 teaspoons dry mustard

1 teaspoon pepper

1/2 teaspoon salt

2 cloves garlic, crushed

Wash beans; trim ends, and remove strings. Place beans into a large saucepan of boiling water, cook 5 minutes. Drain and plunge beans into ice water; drain again. Place beans in a large shallow, nonmetal dish; set aside.

Combine 2 cups water and next 7 ingredients in a small saucepan; bring to a boil. Pour mixture over beans; cover and marinate in refrigerator 8 hours, stirring occasionally. Store in refrigerator up to 1 week, stirring occasionally.

– Source: www.seasonalchef.com