Beans

Beans belong to the legume family that also includes green, sugar snap and snow pea varieties, broad beans and soy bean eaten fresh. Green beans are one type of vegetable that produce seed in a pod and where the immature seed and pod are eaten as a fresh vegetable.  There are a much broader range of legumes produced as dry seed, such as, soy bean, haricot beans, lentils, and chick peas, to name a few, these form the basis of many diets worldwide.

Tasmanian grown green beans are grown on a range of soils and under cool conditions which promote slow, even growth.  This tender care produces a high quality bean that has a long shelf life and are packed with nutrients and flavour. The best beans are harvested before the seed in the pod matures and becomes fibrous.

Season

February - April

Selection

The pods should be a bright green, have small bumps where each of the seeds are enclosed and have a crisp “snap” when they are bent.  Avoid beans that are limp, dull in colour or have a water soaked appearance.

Storage

Store in the fridge in a plastic or polyethylene bag.

Nutrition

Good source of Vitamins A, C and K, dietary fibre, calcium, phosphorus, potassium, folate and thiamine.