Egyptian Fresh Green beans

Types of green beans

1. Kentucky Wonder: Kentucky Wonder green beans are a widely cultivated variety in Egypt. They have long, slender pods with a rich green color. Kentucky Wonder beans are known for their tender texture and excellent flavor. They are versatile and can be used in a variety of dishes, including stir-fries, salads, casseroles, and as a side vegetable.
2. Blue Lake: Blue Lake green beans are another popular variety grown in Egypt. They have crisp, round pods with a bright green color. Blue Lake beans are known for their tender texture and sweet flavor. They are often used in stir-fries, sautés, steamed dishes, and as a fresh vegetable in salads.
3. Roma II: Roma II green beans are a type of bush bean that is commonly cultivated in Egypt. They have a medium length and a slightly flattened shape. Roma II beans have a crisp texture and a rich, earthy flavor. They are often used in soups, stews, casseroles, and as a side vegetable.
4. Provider: Provider green beans are known for their early maturity and high productivity. They have round, straight pods with a vibrant green color. Provider beans have a tender texture and a slightly sweet flavor. They are versatile and can be used in various culinary applications, including steaming, sautéing, stir-frying, and salads.

Popular recipes of Egyptian green beans:

Green Bean Almondine:

1. Blanch the green beans in boiling salted water for a few minutes, then transfer them to an ice bath to cool.
2. In a skillet, melt butter and add slivered almonds. Toast them until golden brown.
3. Add the blanched green beans to the skillet and toss them with the almonds and butter.
4. Season with salt, pepper, and a squeeze of lemon juice.
5. Serve as a tasty side dish.

Green Bean Casserole:

1. Blanch the green beans in boiling salted water for a few minutes, then transfer them to an ice bath to cool.
2. In a skillet, sauté diced onions and minced garlic in butter until softened.
3. Add sliced mushrooms and cook until they release their moisture.
4. Stir in flour, then gradually pour in chicken or vegetable broth and milk, stirring constantly until thickened.
5. Add the blanched green beans to the skillet and mix well.
6. Transfer the mixture to a baking dish and top with crispy fried onions.
7. Bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until the casserole is hot and bubbly.

Stir-Fried Green Beans:

1. Heat oil in a wok or skillet over high heat.
2. Add thinly sliced garlic and minced ginger, and stir-fry for a few seconds until fragrant.
3. Add trimmed and washed green beans and stir-fry for a few minutes until they are crisp-tender.
4. Season with soy sauce, oyster sauce, or any other desired seasonings.
5. Optional: Add sliced bell peppers, onions, or other vegetables for added flavor and texture.
6. Serve as a delicious side dish or as part of a stir-fry meal.

Green Bean Salad:

1. Blanch the green beans in boiling salted water for a few minutes, then transfer them to an ice bath to cool.
2. In a bowl, combine the green beans with halved cherry tomatoes, sliced red onions, and crumbled feta cheese.
3. Drizzle with a dressing made from olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
4. Toss gently to coat the salad ingredients with the dressing.
5. Garnish with fresh herbs like parsley or basil.

Green Bean and Potato Curry:

1. In a large pot, heat oil and sauté diced onions until translucent.
2. Add minced garlic, grated ginger, and curry powder, and cook for a minute until fragrant.
3. Add diced potatoes and cook for a few minutes until they start to soften.
4. Stir in trimmed and washed green beans, coconut milk, and vegetable broth.
5. Simmer until the potatoes and green beans are cooked through.
6. Season with salt, pepper, and additional spices if desired.
7. Serve the curry over steamed rice or with naan bread.