Jack knew that beans are magical. But beanstalk aside, beans, dried or fresh are part of a wonderful food group called legumes.
These legumes are able to provide much of our dietary needs, holding properties of both vegetables and starches.
This newly minted superfood provides everything from protein, to fiber, to a whole host of nutrients including antioxidants, and vitamins and minerals.
It can even be a wonderful source of silicon, an element that is only starting to be recognized as an important way to maintain healthy connective tissue and bones.
The best way to retain all of the nutrients in green beans is through quick-blanching.
Essentially, blanching requires that you plunge the snap bean into salted, boiling water, for about 30 seconds, and plunge it into really cold water right away. You then remove the beans from the cold water and let them drain on a tea towel.
One of my favourite ways to eat quick-blanched green snap beans is in a simple salad.
Simply toss the blanched beans with a bit of salt and pepper, your favourite tangy dressing, and some lightly toasted nuts.
This is exactly what I've bean dreaming about while watching these little delights grow during the last two months.