A spicy lumpy curry great to be served with rice.
Beans are one of the longest-cultivated plants, broad beans having been grown at least since ancient Egypt, and the common bean has been grown for six thousand years in the Americas. Modern dry beans come from old-world varieties of broad beans, but most of the kinds commonly eaten fresh come from the Americas, being first seen by Christopher Columbus during his conquest of a region of what may have been the Bahamas, where they were grown in fields.
World PEAS farmers most often grow standard green beans, although some grow purple varieties, or the very slim green beans (known as haricot verts). Herbs and spices that compliment green beans include dill, mint, basil, sage, thyme, summer savory, garlic, onions and dry mustard.
Storing & Cooking Information
Handling: Trim end off of bean (where it attached to plant). You can leave beans whole, snap off their stem end, or cut them to any size you want.
Freezing: Cut in 1 or 2 inch pieces or lengthwise strips or leave whole if very young and tender. Blanch 3 minutes. Cool immediately and drain well. Leave ½ inch headroom in bag. Seal and freeze.
Storage: Store in a sealed plastic bag in the refrigerator for 7-10 days.