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- In the shop : min. 5°C – 7°C
- Ethylene sensitive: moderate
- Ethylene productivity: low
- At home: keep dry and cool at 5-7°C
Beans produce a lot of heat, refrigeration is important to keep them fresh. They will keep up to a week in the fridge. Beans are best kept inside an open plastic bag.
When placed near products with a strong scent, such as citrus, the beans' scent may be affected.
Quality and ripeness
- Fresh, ripe beans have a clear green colour
Green beans are crispy and taste sweet. Green beans are an easy vegetable delicious in both warm and cold dishes. When stir-fried, they can be combined with many vegetables such as carrot and cauliflower, seasoned with ginger and onion or coconut milk. Beans are also very taste when they are stewed with onion, curry powder and pieces of potato. The famous Salade Niçoise contains cold beans, lettuce, tomato, tuna and olives.
Recipe: pasta with green beans
- 120 g green beans, ends cut off
- 1/2 teaspoon salt
- 225 g whole grain penne or any short pasta
- 1 cup pesto
- 1/8 cups almonds, slivered or flaked
- 8 big fresh basil lea
- 4 tablespoons extra virgin olive oil
Over medium to high heat, bring a medium pot of water to a boil. When it boils, add the 1/2 teaspoon of salt then drop the green beans. Cook for 5 minutes then take them away with a slotted spoon and drop them in a bowl with a lot of ice to blanch them. When they cool down, drain them and set the green beans aside.
In the same pot of boiling water, cook the pasta. Follow the cooking time to make them al dente. When they are cooked, drain.
In the serving bowl, mix the hot pasta, green beans, pesto, almonds and basil.
Drizzle with the extra virgin olive oil and serve immediately.