Wordless Wednesday | Green Beans
My green beans are not growing as well as previous years. I think it is due to the colder than usual weather that we have been having. Our temperatures have been dipping into the 50’s or lower overnight and for the month of May we barely hit 70 degrees for the highs. This is very unusual for Northern California. Green beans thrive on warm temperatures. Hopefully June will be warmer and they will take off.
Nutrition Information for Green Beans
One cup of raw green beans is full of vitamins and minerals.
Vitamin A 759 IU 15% RDA
Alpha Carotene 75.9 mcg
Beta Carotene 417 mcg
Lutein+Zeaxanthin 704 mcg
Vitamin C 17.9 mg 30% RDA
Vitamin E (Alpha Tocopherol) 0.5mg 2% RDA
Vitamin K 15.8 mcg 20% RDA
Thiamin 0.1mg 6% RDA
Riboflavin 0.1mg 7% RDA
Niacin 0.8mg 4% RDA
Vitamin B6 0.1mg 4% RDA
Folate 40.7 mcg 10% RDA
Dietary Folate Equivalents 40.7 mcg
Pantothenic Acid 0.1mg 1% RDA
Ginger-Garlic Green Beans
1 lb. fresh green beans
2 teaspoons vegetable oil
2 tablespoons fresh ginger, peeled and minced
8 cloves garlic, minced
1/3 cup low sodium chicken stock
Wash the beans, trim the ends, and cut into 2″ pieces. Arrange beans over vegetable steamer and place over boiling water. Cover and steam 5 minutes, until the green beans are tender crisp. Drain beans and set aside.
Heat vegetable oil over low heat. Add ginger and garlic and sauté 3 minutes ,or until tender. Add chicken stock, stir. Add beans, cook 4 minutes stirring occasionally. Serves 4.