Get the low-down on these beautiful legumes, their intricate differences as well as some tasty ways to enjoy them. 

1. Sugar snap peas  

With a rounded, thick casing, sugar snap peas can be eaten whole – whether that’s raw or cooked. They can also be sliced open to reveal pearls of smaller round peas, making them a beautiful addition to a salad. These peas are juicy and crunchy with a bright sweetness.  

2. Snow peas or mangetout  

Compared to sugar snaps, these have thin and flat casings that contain immature, flat peas. The whole pea can be eaten raw or cooked. With a peppery taste, these do well fried off with oil, garlic and lemon.  

3. Edamame beans  

These are immature soybeans harvested before fully hardening. Edamame beans can be enjoyed in poke bowls, salads, mashed or simply snacked on. They can be bought while still inside a furry casing, or shelled. To get a taste of its warm, savoury nuttiness, the casing needs to be removed before eating.  

Also read: Know your beans 

4. Green beans or string beans  

Long, thin beans which are more commonly found and are more affordable than the previous three due to easier growing conditions, labour used to harvest them and year-round availability. Healthy and full of fibre, they are light and fresh with a subtly sweet flavour. Boil or steam until tender, then toss in a pan with sautéed onions.  

Also read: Healthy chicken à la king with green beans

5. English or garden peas  

These peas have been shelled before being packaged. Garden peas are sold fresh but often found in abundance in the frozen section. Add to pies, stews, pastas and salads. These provide pops of lovely sweetness and earthy flavour.  

6. Mung bean sprouts  

Enjoyed raw on veggie bowls or cooked along with stir fries, mung bean sprouts are versatile and provide a much-enjoyed crunch on any dish. These have a light, savoury flavour that keeps its freshness even when cooked. 

Words: Sjaan Van Der Ploeg 

Photography: Donna Lewis 

Also read: Crispy chicken schnitzel with mushy peas

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There is nothing like a wholesome chicken, sausage and green bean casserole for dinner to start the week with a smile. We guarantee you won’t be able to resist a second helping of this hearty dish.

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
1 tbsp olive oil
6 pork sausages
4 chicken thighs
400 g tin cream of chicken soup
¾ cup mayonnaise
1 tbsp chutney
¼ tsp garlic powder
250 g green beans, trimmed
20 g Parmesan, grated
Parsley, to garnish

METHOD
1. Preheat oven to 180°C.
2. Heat the olive oil in a large pan over medium heat. Brown the pork sausages without cooking through. Remove and set aside. Repeat with the chicken thighs.
3. In a small bowl, mix together the cream of chicken soup, mayonnaise, chutney and garlic powder.
4. Place the green beans, chicken and sausages in an ovenproof dish. Spread the soup mixture on top, then sprinkle the Parmesan over.
5. Bake for 35–40 minutes. Garnish with parsley and serve.

Keen for another casserole dish? Then try our Spanish fish casserole recipe!

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Not a fan of salads? Make your sides extra tasty with these crunchy roast green beans! Enjoy them on their own or incorporated with loads of veggies.

MAKES 2 cups // COOKING TIME 25 min

INGREDIENTS
250 g green beans, halved lengthways
2 tbsp olive oil
1 tsp salt
½ cup breadcrumbs
¼ cup grated Parmesan (optional)

METHOD
1. Preheat oven to 180ºC and line a baking tray.
2. Toss the green beans in olive oil and salt to coat. Spread out on the baking tray.
3. Sprinkle with breadcrumbs and Parmesan.
4. Bake for 15 minutes, stirring halfway through.
5. Allow to cool completely, then store in an airtight container.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Do you know what else would go down deliciously with your sides? Basil butter!

The post Swap your sides for these crunchy roast green beans appeared first on MyKitchen.

This tasty side dish of green beans with crispy pancetta, roasted chickpeas and mint is perfect for bringing with to family lunches and get-togethers.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
200 g chickpeas, soaked overnight
2 tbsp olive oil
2 tsp salt
2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp pepper
300 g green beans
100 g pancetta
10 g mint

METHOD
1. Preheat oven to 200°C.
2. Place a pot of salted water on the stove and bring to the boil. Add the chickpeas and cook for 15 minutes.
3. Remove the pot from the heat and rinse the chickpeas in cold water.
4. Place the chickpeas in a roasting tray and drizzle with the oil and salt. Roast in the oven for 30 minutes.
5. Remove and toss with the paprika, cumin, coriander and pepper, return to the oven and roast for another 5 minutes.
6. Meanwhile, blanch the green beans in salted, boiling water and refresh in ice water.
7. Fry the pancetta in a hot pan until crispy on both sides.
8. Remove the pancetta from the pan and add the green beans to the same pan so that they soak up all the flavour.
9. Assemble the salad by layering all the ingredients on a platter.
10. Tear the mint leaves and sprinkle on top. Serve with a dressing of olive oil and balsamic vinegar for extra taste.

The post Green beans with crispy pancetta, roasted chickpeas and mint appeared first on MyKitchen.

There is nothing more comforting than a deliciously-filled bake topped with that crispy cheese-and-breadcrumb crust we all know and love.

SERVES 4 // COOKING TIME 25 mins

Ingredients
700g green beans, trimmed
⅓ cup olive oil
2 shallots or small onions, peeled and chopped
2 tbsp baby capers
Zest and juice of ½ lemon
500g cherry tomatoes
1 tbsp chopped parsley
Salt and pepper
50g cream cheese
½ cup breadcrumbs

Method
1. Preheat oven to 190°C.
2. In a pot over high heat, bring 2l of water to the boil. Add the beans and cook for 4 minutes, until tender. Drain and set aside to cool.
3. Heat 1 tbsp of olive oil in a pot over medium heat and fry the shallots or onions until tender. Add the capers and lemon zest and fry for 2 minutes, until fragrant. Add the remaining oil and the lemon juice, cherry tomatoes and parsley, and cook for 1 minute.
4. Add the tomato mixture to the green beans, season and toss gently to coat.
5. Transfer to an oven dish. Spoon the cream cheese on top and sprinkle with breadcrumbs. Bake for 12 minutes, until golden brown.

The post Meat-free Monday: Green bean and cherry tomato gratin appeared first on MyKitchen.