Yellow beans

+Description

Yellow beans are native to Mexico. This is a waxy pale yellow bean. It is a snap/string bean. The yellow beans are slender and long. The beans are sweat and creamy and absorbs flavors well. The pods are soft and fleshy while the seeds are very tender.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Yellow beans are available from Kenya.

+Main nutrients

Calcium, Copper, Fiber, Folate, Iron, Magnesium, Niacin, Potassium, Phosphorus, Protein, Riboflavin, Thiamin, Vitamin B6 and C.

Main varieties

Yellow beans

The yellow beans are slender and long. The beans are sweat and creamy and absorbs flavours well.
View Yellow beans

Preparation

First wash the yellow beans. From there, either consume raw or cook the beans. When cooking beans, cook them a minimal amount of time. Beans should retain a bright color when cooked. Steaming or stir-frying works best for snap beans as the beans should retain some crispness when cooked.

Consumption

Yellow beans have a crisp texture, which is excellent for stir-fries, soups, stews and casseroles. The beans are also delicious raw added into a salad or eaten as a snack.

When to eat

Choose yellow beans that are long and straight and are without brown spots. Fresh beans should snap easily when they are bent. Yellow beans should be kept in the refrigerator and consumed within a week.

Did you know?

Every existing cuisine includes the culinary uses of the popular wax bean. Native Americans called their trio of essential vegetables "the three sisters of life", which included beans, corn and squash.
Snap beans got their nickname from the snapping sound they make when being broken.
String beans are called that because most varieties used to have a long fibrous string