Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, OH 43210-1295

Selecting, Storing and Serving Ohio Beans

HYG-5509-93

Beans are native to Central and South America. There are many varieties of beans - some green, others waxy. Shapes differ from round to flat, and oval. The fiberless, tender, stringless variety we know today, was developed within the last 50 years. Beans are available from July through September. For information on bean varieties, contact your county Extension agent, Agriculture or Horticulture.

Selection:

• Snap beans should be light yellow in color or green; firm and crisp in texture; smooth with no evidence of seeds bulging.
• Flabby, tough pods or bulging seeds denote over-maturity and deterioration of nutritional value.

Storage:

• Fresh beans should be kept cold and humid in the refrigerator and used as soon as possible - at least in 5 days. They are best stored in a plastic bag.

Yield:

• Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendations below are approximations only.

Snap Beans

1 bushel = 30 pounds
1 bushel = 15-20 quarts canned or 30-45 pints frozen
1-1/2 to 2 pounds = 1 quart canned or 2 pints frozen

Lima Beans

1 bushel = 30-32 pounds
1 bushel = 6-8 quarts canned or 12-16 pints frozen
4-5 pounds = 1 quart canned or 2 pints frozen

Nutrition:

• Snap beans are a fair source of Vitamins A and C, calcium, iron and potassium; 1/2 cup has 25 calories.
• Lima Beans are a fair source of Vitamins A and C, calcium, iron and potassium; 1/2 cup lima beans has 90 calories.

Serving:

• Preparation - Rinse beans thoroughly before cooking. Run snap beans under cold water before snapping the stems. Snap off the ends before cutting.
• Beans may be served in salads, casseroles and soups - alone or with other salad vegetables, either hot or cold. Cooked fresh, frozen or canned wax beans can be used interchangeably in most recipes.
• Beans can be left whole, snapped or cut across into 1-inch pieces, cut on the diagonal in thin pieces sliced lengthwise, or put through a bean slicer.
• Snap beans can be tossed with bacon or ham drippings, crumbled crisply fried bacon or sprinkled with buttered bread crumbs.
• Season snap beans with basil, dill, marjoram, nutmeg, savory or thyme.
• Lima beans can be seasoned with snipped parsley, savory, or sage, or put in a cream or butter sauce.
• Cook beans in 1 inch salted water (1/2 teaspoon salt to 1 cup water). Heat to boiling. Cook green beans 5 minutes uncovered and then 10-15 minutes covered (5-10 minutes for French Style). Cook wax beans 15-20 minutes covered (10-15 minutes for French Style). Cook lima beans uncovered for 5 minutes and covered for 15-20 minutes longer.

Kidney Bean Salad:

Salt - 1/2 teaspoon

Sugar - 3/4 cup

Vinegar - 1/2 cup

Salad Oil - 3 Tablespoons

Dry kidney beans, cooked, drained - 4 cups (about 1 cup uncooked)

Celery, diced - 1/2 cup

Green pepper, thinly sliced - 1/2 cup

Onion, thinly sliced - 1/4 cup

2 eggs, hard-cooked, sliced

Combine salt, sugar, vinegar and oil; mix well. Add vegetables and mix gently. Chill for at least an hour. 6 servings, about 3/4 cup each.