Purple, green beans: The secret superfood hiding in plain sight

Green beans are most often associated with yellow pods, which, after cooking, we generously pour over with melted butter and breadcrumbs. Its green variety, and certainly the purple version, is less appreciated. This is unjust because the purple variety can surprise us in the kitchen.

Simple abracadabra while cooking? Purple green beans are perfect for this. They are not only tasty but also healthy. The raw vegetable has an intense, dark purple color. The color might suggest spoilage, but this is not the case as long as it is fresh and hasn’t been stored too long.

Purple and green beans stand out not only because of their unusual color but also due to their wealth of nutrients. The inconspicuous pods are a great source of vitamins and minerals that support the body's functioning on many levels. They contain B vitamins C, K, and provitamin A. Thanks to this, regular consumption of purple and green beans can improve immunity, skin health, and metabolic processes. The purple coloration of the beans is due to anthocyanins, potent antioxidants. Because of this, eating purple, green beans can help combat heart disease, diabetes, and cancer.

Like yellow and green beans, I usually cut off the tips of the individual pods. According to the zero waste idea, they are edible, but when serving dinner to the whole family, I prefer them to go to bio-waste. I place the washed beans into boiling water, reduce the heat after a while, and cook for about 25 minutes until they become soft. And that's when I knew there was no trace of the purple color. I serve the beans green, topped with a crispy addition like toasted almond flakes, and drizzled with a small amount of butter.