Green beans taste good. But only if you prepare them correctly. However, those who eat them raw run a health risk.
Anyone who prepares green beans should peel off the tough threads before cooking. Otherwise they give beans a bitter taste.
Tender small beans are best boiled for 10 to 15 minutes, braised or steamed at at least 70 degrees. With a teaspoon of baking soda or baking powder in the cooking water, the beans stay nice and green, explains the Baden-Württemberg Ministry of Consumer Protection.
Under no circumstances should you eat green beans raw, as they contain the poisonous substance phasin. This can cause stomach and intestinal problems, but is destroyed by heat.
Stuttgart (dpa / tmn)