Lamb and Vegetable Stew with Noodles
Tender lamb, whole pearl onions and vegetables simmer together before cooked erişte is folded through the juices. A hearty Antalya-style stew.
The Turkish pantry
Green Beans
Tender young bean pods eaten with their developing seeds. They bring a distinct green-bean flavor to vegetable dishes and meat braises.
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Green beans are immature edible bean pods, sold fresh in round or flatter forms. They are different from mature dried beans that must be shelled and cooked separately.
Types & forms
Fresh pods
Look for firm, crisp pods without large, bulging seeds. Width and shape vary between varieties.
Frozen or canned beans
These are different prepared forms. Check the label and cooking instructions rather than treating them as fresh beans.
What to look for when buying
- Choose firm pods that look fresh, with no slime, mold or large damaged areas.
- For even cooking, choose pods of similar thickness. Avoid pods that feel limp or dry.
Prepare & cook
- Rinse under running water and rub gently before trimming the ends. Do not use soap or detergent.
- Remove any tough strings along the seams. Cut as the recipe directs and cook until the required tenderness is reached.
Store it well
- Keep fresh beans unwashed in a ventilated bag in the refrigerator crisper. Wash just before preparation.
- Refrigerate cut or cooked beans promptly in a clean, covered container. Discard beans that become slimy or moldy.
Substitutions depend on the dish
Round and flat pods
Either can suit a green-bean dish, but their thickness changes how quickly they soften. Follow the recipe’s doneness cues.
Dried beans
Dried beans are not a direct replacement for fresh pods; their preparation and texture are different.
Nutrition
No standardized nutrition table is provided here; variety and preparation affect the values.
Cook with Green Beans