Snap beans are our most popular bean. We grow golden, green, and purple snap beans. The golden are milder tasting than the green. The purple is a great “indicator” bean. They turn green as they are cooked, helping you avoid overcooking the green beans. In my book, green beans cooked to an olive color are over cooked. Toss a couple purple beans in the steamer with the other beans and get done but crisp beans.
Snap beans can be wrapped in foil and tossed on the grill. A little olive oil and same herbs work wonders. Inside, I steam them, either in a steamer or just rinse and toss in a pan with a couple tablespoons of water in the bottom. A dab of butter and some good sea salt and they’re supper.
