Types, Selection and Storage
The most common type of bean in Australia are round green beans, round beans encompass a number of varieties including Hicock, Emerald and Concessa, Concessa are the best of these and are also referred to as a baby bean or French bean. Round beans can be machine or hand picked. Hand picked beans are of the best quality but are more expensive. Beans also encompass; flat beans, Italian flat beans, snake beans, butter beans, and broad beans. At certain times of the year beans that can also be eaten dry are available fresh including, soy beans, lima beans and borlotti beans. Choose beans that are crisp and unwrinkled with undamaged ends and no dampness or discolouration. Store in the crisper section of the refrigerator.
When using unpodded whole beans top and tail the beans and remove any strings. Use beans whole or cut into sections. Green beans including flat beans, round beans and snake beans can become drab if not boiled in sufficient water as the chlorophyll in the bean reacts with acids in the water. To stop the colour of green beans fading when boiling use lots of lightly salted water and leave the pan uncovered. Beans are ready when they are crunchy but sweet. Beans are good with parmesan, feta, beetroot, nuts, prawns, olives, celery and spring onions.
Beans have lots of fibre and iron as well as Vitamin B and Folate.