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Snap Beans (Green Beans)
Vitamin C: helps heal cuts and wounds and helps the immune system.
Low in calories: helps prevent weight gain.
Choose snap beans that are smooth, tender and crisp. Avoid beans that have brown spots or appear damp or sticky.
Refrigerate in a plastic bag and use within 1 week.
Rinse fresh snap beans thoroughly under cool running water before eating. Break off the ends as you wash them.
Microwaved: Put beans and 1/2 cup of water in a microwave-safe dish with a lid. Microwave on high for 5 minutes and check doneness. Microwave for one minute at a time until the beans reach the texture you like.
Boiled: Boil water in a pot. Add green beans to water, boil until green beans reach the texture you like, usually about 6 minutes.
Roasted Green Beans: Preheat oven to 425˚. Toss green beans in a bowl with 1 tablespoon oil. Spread green beans on a baking sheet and sprinkle with a small amount of salt and pepper. Roast for about 12-15 minutes, stirring them after 6 minutes, until green beans are tender and browned.