Bringing Out the Best in Fresh Pole Beans

“Pole beans” is just another term for large green beans. Serve this basic side dish with anything youd normally have with green beans. The bacon, chicken broth, chopped onion, and seasonings give these beans great flavor. Recipe by.

Long, often flat, large green beans are sold in most grocery stores as “pole beans. It takes longer to cook pole beans than regular green beans because they are tougher and have more fibers.

As a passionate home cook and vegetable lover, I’m always seeking out new ways to highlight the bright, fresh flavors of seasonal produce. And when it comes to making the most of summer bounty, pole beans have become one of my go-to ingredients. Their crisp texture and versatile flavor make them an ideal addition to so many dishes.

If you’ve never cooked pole beans before or need a refresher, this guide will walk you through everything from selecting and prepping to cooking techniques. Let’s dive in!

Pole Beans – The Unsung Hero

Compared to their bush bean cousins, pole beans don’t get quite as much time in the spotlight. And that’s a real shame! These climbing beans have so much to offer:

Slender shape – Pole beans grow in long slender pods perfect for sautéing or steaming whole.
Delicate flavor – Subtly sweet with a delicate bean taste. More refined flavor than bush beans.
Stringless – Most varieties are stringless, meaning no tough strings to remove before eating.
Fewer seeds – The pods contain smaller, more tender seeds.
Prolific plants – Vining plants produce pounds of beans over an extended harvest.

Clearly pole beans have a lot going for them. Their flavor and texture make them ideal for both raw preparations and cooking. Read on for tips on choosing and preparing them.

Selecting the Freshest Beans

Shopping for fresh pole beans is part of the fun. Keep your eye out for:

Smooth, firm pods – Beans should feel rigid and snap crisply when bent. Avoid soft or limp beans.
Slender shape – Choose beans that are long and slender from end to end. Avoid bulging beans.
Bright color – Look for a vibrant green color without brown spots or blemishes.
Small seeds – Gently press the beans to feel for small seeds inside. Large seeds can be tough.

Popular pole bean varieties include blue lake, Kentucky wonder, and scarlet runner. Mix up varieties for an array of colors and flavor nuances!

Prepping Pole Beans for Cooking

Preparing fresh pole beans takes just a few minutes:

Wash thoroughly. Give beans a good rinse under running water to remove dirt or debris.
Trim the ends. Snip off the stem and blossom ends with kitchen shears.
Leave whole or cut. Pole beans can be cooked whole or cut on the bias into 1-2 inch pieces.
String if needed. Though most are stringless, use a peeler if any fibrous strings remain.

That’s all it takes! Your beans are ready for anything from steaming to sautéing.

Mastering Quick Cooking Methods

The slender shape of pole beans makes them perfect for fast cooking techniques that highlight their crisp-tender texture:

Steaming – Steam whole beans just until tender-crisp, 3-5 minutes. Toss with herbs and olive oil.
Sautéing – Cook cut beans in a skillet with olive oil over medium-high heat, 5-7 minutes.
Roasting – Toss cut beans with oil, spread on a baking sheet, and roast at 400°F for 15-20 minutes.
Grilling – Grill whole beans in a grilling basket over direct heat for 10-12 minutes, turning occasionally.

With just a brief cooking time, you can highlight the beans’ fresh flavors and pleasing crunch.

Incorporating Pole Beans Creatively

While pole beans pair deliciously with seasonal ingredients like tomatoes and corn, they also shine in unexpected dishes:

Bean salads – Blend cooked, cooled beans with cucumbers, herbs, citrus and nuts for bright flavor.
Tacos – Sauté beans with cumin and salsa verde for a tasty taco filling.
Pasta – Toss whole or cut beans with cooked pasta, olive oil, Parmesan, and fresh basil.
Summer rolls – Wrap raw or blanched beans in rice paper with fresh herbs and dipping sauce.

With their adaptable flavor, beans work in so many dishes beyond just sides. Get creative with these green bean all-stars!

Storing and Freezing for Later

Follow these tips for enjoying pole beans even when they’re out of season:

Store unwashed beans in a loose plastic bag in the fridge for up to 4 days.
Freeze cut, blanched beans in airtight bags for up to one year.
Cooked beans also freeze well for about 6 months. Let cool completely before freezing.

With proper storage, pole beans will keep their signature crunch and sweetness.

From Trellis to Table

Cooking pole beans is one of the best parts of welcoming summer’s bounty into the kitchen. I love highlighting their delicate flavor in everything from seared side dishes to veggie-filled mains. Treating them with care brings out their personality – never lost in the mix.

How do you like to cook up your pole bean harvest? Share your tips and favorite recipes in the comments below!

how to cook fresh pole beans

Nutrition Facts Per Serving: 63 calories; calories from fat 26%; fat 8g; saturated fat 0.6g; mono fat 0.5g; poly fat 0.2g; protein 4.1g; carbohydrates 8.8g; fiber 3.8g; cholesterol 3mg; iron 3mg; sodium 370mg; calcium 45mg. Advertisement

way to much broth, but the cooking time was about right.

If you want your pole beans rubbery, then by by all means cook them 30 minutes. Mama always said pole beans are tough; thats why we Southerners cook them for hours.

This is the way to do pole or half runner beans. I needed a way to use half runners I got in my CSA box. Wed never had these before. These were great. I just eyeballed the chicken broth, you dont need as much as the recipe calls for. And I had a red onion on hand, so thats what I used. With bacon and onion, what could go wrong? I might even look for these beans just to make this recipe again.

Sooo good. The way my mom used to cook fresh green beans for the holidays made me think of those times.

She used salt pork instead of chicken broth and let the beans cook in their own juice. This is how my Polish mother used to make beans. That would keep the sodium level down. But its the basic way she always made beans from the garden. Advertisement.

How to Cook the Best Green Beans Ever | The Stay At Home Chef

FAQ

How do you cook pole green beans?

Cut the beans into 1 inch pieces and place in a dutch oven. Add the onion, garlic, salt, red pepper flakes, bay leaf, and enough chicken stock to generously cover. Cover the pot and bring the beans to a boil. Turn the heat to low and simmer, covered, until a knife goes straight through the beans, about 30 minutes.

Do fresh beans need to be soaked before cooking?

Here’s a secret you may not know: You don’t actually have to soak your beans at all. Just add them to your pot and plan on cooking your recipe for another hour or two beyond the usual cooking time. Keep an eye on the level of liquid, adding more water, broth or stock if the pot looks dry.

Are green beans and pole beans the same?

Green beans grow in two styles: bush and pole. Pole beans, also known as runner beans, are green beans that grow tall on climbing vines. Common pole bean varieties include Kentucky Blue, Blue Lake Pole, Scarlet Runner, and heirloom Kentucky Wonder Pole.

Is it better to steam or boil fresh green beans?

Steaming green beans is an easy way to make a delicious side dish for weeknight dinners. So why would you steam vegetables instead of boiling them? Steaming is slightly healthier because it keeps some of the nutrients intact, but is also a more risk-free cooking method since they’re less likely to overcook.