Recipe for simple steamed green beans with yellow mung – Green beans nutrition – Cooking tips
While beans usili is a staple in our household, it is a bit of a tedious recipe and sits quite heavily in the stomach if you are having a sedentary day. Since I had soaked some yellow mung for making breakfast chilas, that I did not get around to making, the idea struck. Why not use this lighter, easier to cook yellow mung dal with the green beans to give it some more body and flavour. It worked out beautifully and it is going to be a regular in my lunch menus.
Green beans nutrition
100 grams of cooked green beans has 1.7 grams of protein, 1.8 grams of fibre, 4.5 grams carbohydrates and just 26 calories. It is one of the low carb, low calorie vegetables that you can include in your daily diet.
While cooking fresh green beans, remember not to overcook them, so that they retain their vibrant green colour. If you are blanching them in boiling water, adding a pinch of salt and sugar to the water keeps the fresh green beans REALLY green.
I avoid boiling chopped vegetables because of the concern of nutrient loss. Lightly sautéing in the pan, adding a dash of water and then covering to steam cook in the pan itself is my preferred method of cooking fresh green beans. This works only for the dark green tender variety. For the other kind of beans which is lighter in colour, more stringier and often with seeds inside, pressure cooking for 1-2 whistles with minimum water is what works best.
Note: For this recipe, make sure you choose the tender, stringless variety of green beans.