We’ve all experienced a questionable serving of green beans at some stage in our lives; the boiled-to-death, soggy, watery, grey tinged version that tastes like something you’d find in the bottom of the kitchen sink after a big round of washing up. These kind of food experiences are what turn people into veggie enemies. It pains me to think that the green bean isn’t able to display its true splendour; but when given the recognition it deserves, the humble green bean accompaniment can drop the jaws of an entire Masterchef panel.
I’m sooooooo excited for spring, not just for the bursting forth of fragrant flowers, but because this is when glorious green beans come out to play. There’s nothing like a freshly picked, sweet green bean to munch on during a sunny spring day. They’re also very nutritious; containing high amounts of vitamins C, K, A, B6, B2, B1, as well as folate, fibre, and a multitude of minerals; including bone building calcium, bone and tissue supporting silicon, manganese, magnesium, potassium, phosphorous and energy producing iron. Read more on my new website here: