String Beans: Snap, Pick, and Feast!

There’s something deeply satisfying about the sound of a fresh string bean snapping between your fingers. In the Netherlands, you can head out to several “pluktuinen” (pick-your-own farms) and wander through rows of green, yellow, or even purple beans dangling like little crunchy chimes. The season runs from June to September, with a peak in July and August. Bring the whole family: kids love the treasure hunt of finding the longest bean.

How to pick: Look for beans that are firm, bright, and snap cleanly. The seeds inside should still be small and barely visible. Avoid any that are limp, dull, tough or bulging with large seeds—those are over the hill. Snap or pinch the pod off where it attaches to the stem rather than pulling, so you don’t damage the plant. Leave the smaller pods to grow; regular picking keeps the plant producing. Don’t pile them too deep in your basket, as they bruise.

Once you’re home: Store them unwashed and loosely packed in a perforated bag in the fridge, and use them within 3–5 days. Rinse and trim the ends just before cooking. String beans are forgiving, versatile, and love garlic, butter, and a good squeeze of lemon.

Recipe 1: Garlic Butter String Beans with Toasted Almonds

Simple, quick, and addictive.

Ingredients

  • 400g fresh string beans, trimmed
  • 2 tbsp butter
  • 3 cloves garlic, thinly sliced
  • ¼ cup sliced almonds
  • Salt & pepper to taste
  • Lemon zest (optional)

Instructions

  1. Bring a pot of salted water to boil. Add beans and blanch for 3 minutes. Drain and plunge into ice water to keep that bright green color.
  2. In a large skillet, melt butter over medium heat. Add almonds and toast for 2 minutes until golden.
  3. Add garlic and sauté for 30 seconds (don’t burn it!).
  4. Toss in the beans, stir for 2 minutes until heated through. Season with salt, pepper, and a pinch of lemon zest. Serve hot.

Recipe 2: String Bean, Tomato & Feta Salad

A no-cook summer stunner.

Ingredients

  • 300g fresh string beans, trimmed and halved
  • 200g cherry tomatoes, halved
  • 100g crumbled feta cheese
  • ¼ red onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Fresh basil, torn
  • Salt & pepper

Instructions

  1. Blanch the beans in boiling salted water for 3 minutes, then rinse under cold water to stop cooking.
  2. In a bowl, combine beans, tomatoes, red onion, and basil.
  3. Drizzle with olive oil and vinegar, toss gently.
  4. Top with feta, season, and serve at room temperature. Perfect for a picnic or a side with grilled sausages.