Flat beans belong to the same family as green beans. The only difference is that its pod is flattened. Otherwise, the latter are cooked in the same way as cylindrical green beans. Flat green beans are bigger, meatier, and even crunchier, and can be a bold alternative to classic green beans.
Summer is the best time to eat flat beans. At other times of the year, you can opt for frozen beans. This is often cut into sections. Choose pods that are fresh, very green, non-yellowing and very firm. They are often called “Spanish beans” and most of the production comes from northern Spain.
Method of preparation
Flat beans should be trimmed before cooking. Unlike string beans, flat green beans do not contain threads.
It can be steamed or boiled. After cooking, soak the beans in a bowl of water and ice cubes to stop cooking and retain their beautiful green color and vitamins.
Beans can be eaten hot or cold. Garlic sautéed in olive or sesame oil and served with meat, poultry, or fish. It can also be used to garnish sweet and savory salads or soba noodles in Asian-inspired recipes.
Fresh, untrimmed, flat beans are wrapped in a damp cloth and stored in the refrigerator for only 3 to 4 days, or they will dry out hence, it is best to blanch them for a few minutes before freezing.
Like green beans, flat beans are rich in protein, mineral salts and vitamins and it is also full of antioxidant carotenes and lots of soft fiber that’s perfect for passing through the intestines.