SCIENTIFIC NAME: Phaseolus vulgaris
The green bean originated in the hot areas of the Americas, India and China. It was introduced to France by the Conquistadors about 1597. The bean extended into the eastern Mediterranean and by the seventeenth century was harvested everywhere in Italy, Greece, and Turkey. For a long time beans were uncommon and costly, however became widespread in the 19th century. The first country to put green beans on their menus was the French.
Beans are low in calories and filled with vitamins A, C, K, B1, B2, B3 and B6, Beans also contain healthy amounts of minerals like iron, magnesium, manganese, calcium and potassium, which are very essential for body metabolism.
- 240g thin spaghetti
- 1 tablespoon olive oil
- 1 onion, finely sliced
- salt and pepper
- 4 garlic cloves, crushed
- 1/2 cup cream
- 2 eggs
- 2 strips of bacon, cooked and chopped
- 1/3 cup Parmesan cheese, grated
- 1/4 cup Pecorino cheese, grated
- 1 cup fresh green beans, topped and tailed
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Then drain spaghetti.
- While the pasta is cooking, heat a large pan under high heat. Add the olive oil, onions, and green beans. Season with salt and pepper and sauté for about 5 to 6 minutes, or until onion starts to soften.
- Reduce the heat to medium and add the crushed garlic. Cook for 5 minutes longer, stirring occasionally.
- In a small bowl, whisk the cream and eggs together.
- Add the chopped bacon and the cooked pasta to the skillet.
- Mix well. Take off of heat and add in cream/egg mixture. Let the sauce thicken. Stir in both cheeses and season with salt and pepper.
AVAILABILITY: All year round
- Green beans are also called “snap beans” because they snap when you bend them in half
- There are around 130 different varieties of green beans
- In addition to green, they can be white, purple, golden, and red
HOW TO STORE
To store, place them in a perforated plastic bag and keep inside the refrigerator set at high relative humidity. They keep well for up to a week.
References: Wikipedia; Grandview library, food52, nutrition and you.com