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Thread: Help me again!
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[quote=JABAROOTOO,336337]Dear Xiaoxiao, I've done a little research on string beans, since I am not the only one who enjoys eating them and sometimes RAW If you go to the link at the bottom of my post you can read all about the them, even the negative aspect that they contain Oxalates which can contribute to kidney stones in some people. Aside from this minor issue they are 'hao chi' cooked or raw. <String beans are so named because years ago they had a "string" - a tough fiber that ran from one tip to the other. While the string has been bred out of most varieties you'll see on the market, the name has stuck. Look for small to medium-sized pods that are velvety-looking and bright green, with no signs of wilting or wrinkling. Fresh green beans should be tender enough to eat raw. The USDA classifies string beans as snap beans, and that's exactly what the bean should do when you bend one - snap. If it's rubbery and bends, it will taste rubbery too. Tender young green beans can be added raw to crudits. To cook, simply steam or cook in a small amount of water in a covered pan for five to eight minutes, adding a dab of butter, salt, and pepper if desired. Don't overcook! String beans also freeze well if blanched for two minutes before freezing. Green beans are picked while still immature and the inner bean is just beginning to form. They are one of only a few varieties of beans that are EATEN FRESH. Although green beans vary in size they average about four inches in length. They are usually deep emerald green in color and come to a slight point at either end. They contain tiny seeds within their thin pods.> http://www.whfoods.com/genpage.php?tname=foodspice&dbid=134[/quote]
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