Green Beans Taste Funny Brown Ends

Here's what to look for when choosing the perfect green beans for a fresh summer potluck.

It's time to pick up some of the season's most delectable green beans! Whether you're making a fresh green bean salad or steaming 'em in a foil packet on the grill, you want a sweet and tender bean with snap. (Forget about the sad-looking beans with brown spots.) If you're not sure exactly how to pick green beans, you've come to the right place. Here are top insider tips to help you along the way:

Check out the color

The first thing you want to do is check out the color. As its name suggests, a green bean should be green! If you find that the beans at your grocery store or farmers market have a yellowish (or brownish) hue, that's a sign that something is wrong. Instead, look for fresh beans that are brightly colored and stand out when it comes to their vibrancy. Can't wait to cook them? Try these delicious green bean recipes.

Spring Pea & Radish Salad

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

Grilled Green Beans

I cook almost everything outdoors, including green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania

Lemony Almond-Feta Green Beans

When you find a vegetable recipe that demands second helpings, it's definitely worth sharing. I made these green beans for a dinner party, and that's exactly what happened! I like to use haricots verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas

Roasted Potato & Green Bean Salad

I made this salad to take advantage of seasonal potatoes, onions and green beans. It's a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. —Blair Lonergan, Rochelle, Virginia

Fresh Green Bean Salad

I had a green bean salad at a local deli and enjoyed it so much that I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado

Green Beans and Radish Salad with Tarragon Pesto

Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia

Lemony Green Beans

You can throw together this dish in minutes using ingredients you probably already have on hand. That's the beauty of it. —Jennifer Tarantino, Rutherford, New Jersey

Green Beans in Red Pepper Sauce

For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah

Old-Fashioned Green Beans

Mom would prepare homegrown green beans using this recipe and, boy, did they ever taste good! The bacon provides rich flavor and the brown sugar a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri

Creamed Green Beans

A family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it's an absolute must! —Betty Shaw, Weirton, West Virginia

Roasted Green Beans with Lemon & Walnuts

I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia

Balsamic Three-Bean Salad

Here's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma

Ranch Green Beans

Years ago, I discovered this handwritten recipe on a note card and decided to give it a try. It's deliciously different from the usual green bean casserole and quickly became a favorite. —Carol Conn, Aurora, Colorado

Slow-Cooked Green Beans

I spent hours in search of sides for a cooking demo to present to women from my church. These easy green beans became my star attraction. —Alice White, Willow Spring, North Carolina

German-Style Cabbage and Beans

This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, Michigan

Herb Garden Vegetables

I have a garden and wanted to highlight all the vegetables and herbs I grow. This medley was the perfect way to do just that. —Julie Stella, Champlin, Minnesota

Saucy Green Bean Bake

Here's a different way to serve green beans. It's a nice change of pace from plain vegetables. —June Formanek, Belle Plaine, Iowa

Green Beans with Shallots

A package of frozen green beans makes these "dill-icious" green beans a fast and tasty accompaniment to almost any main course. —Linda Rabbit, Charles City, Iowa

Balsamic Green Bean Salad

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan

Southern Green Beans with Apricots

Green beans and apricots have become a family tradition. Enhanced with balsamic vinegar, this dish will make your taste buds pop. —Ashley Davis, Easley, South Carolina

Tomato-Onion Green Beans

Fresh green beans are the stars of this healthy side. Serve with grilled chicken, pork tenderloin or seafood for a delicious end to a busy day. —David Feder, Buffalo Grove, Illinois

Green Bean and Potato Salad

For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. —Connie Dicavoli, Shawnee, Kansas

Provencal Bean Salad

Lightly coated in reduced-fat tarragon mayonnaise, this refreshing three-bean salad perks up summer meals. Every bite bursts with flavor. —Suzanne Banfield, Basking Ridge, New Jersey

Green Bean Casserole Stuffed Mushrooms

Green bean casserole is one of our must-haves for Thanksgiving dinner, but it needed updating. This bite-sized version gets fun reactions from everyone who eats it. —Kaytie Pickett, Jackson, Mississippi

Zesty Garlic Green Beans

These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia

Basil-Garlic Green Beans

These are a result of getting my son, Mark, to eat green beans. He loves them extra garlicky. —Jenny Witcraft, Cleveland, Ohio.

Easy Green Beans with Mushrooms

My family looks forward to this side dish every holiday. I add sliced almonds for crunch and garlic for a little kick. —Cheryl Wittman, Bergen, New York

Green Bean Casserole

This easy green bean casserole has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it's ready to bake. —Anna Baker, Blaine, Washington

Pickled Green Beans

This recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania

Fabulous Green Beans

My family loves this buttery sauce over green beans, whether they're garden fresh or frozen. Another greeny option: Try sugar snap peas. —Lori Daniels, Beverly, West Virginia

Green Beans with Yellow-Pepper Butter

Colorful, crunchy and buttery, this bean dish comes together quickly and will be a hit at your holiday table. For variation, sprinkle toasted pine nuts over the top just before serving. —Judie White, Florien, Louisiana

Garlic-Sesame Green Beans

Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri

Italian Artichoke-Green Bean Casserole

My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. —Denise Klibert, Shreveport, Louisiana

Tangy Bacon Green Beans

My grandmother's Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salads. —Sharon Tipton, Casselberry, Florida

Pepper Parmesan Beans

A colorful mixture of peppers and green beans gets an Italian treatment with basil and Parmesan cheese in this delightful vegetable dish. The garlic adds a savory zip. —Marian Platt, Sequim, Washington

Warm Green Bean & Potato Salad

The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.— Preci D'Silva, Dubai

Hungarian-Style Green Beans

A vacation to Hungary inspired this flavorful side of green beans with paprika and mushrooms. Being a vegetarian, I welcome these tasty ideas. —Sherry Johnston, Green Cove Springs, Florida

Fresh Green Beans & Garlic

I am a firm believer that fresh is best. I developed this recipe to take advantage of our garden veggies. It really shows off the full flavor of the green beans. —Carol Mayer, Sparta, Illinois

Lemon-Garlic Green Beans

"My brother made this stove top side dish as his contribution to Christmas dinner one year. We liked it so much that it became a mainstay in our household. -Gail Orsillo of Lynnwood, Washington

Holiday Green Bean Casserole

Try this green bean casserole and you'll never go back to the old stuff. — Laura Fall-Sutton, Buhl, Idaho

Bacon and Garlic Green Beans

Adding white wine, lemon juice and garlic gives a little kick to green beans. It was enough to turn our old, traditional holiday side into a year-round favorite. —Shannon Reynoso, Bakersfield, California

Pesto Pasta & Potatoes

Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. —Laura Flowers, Moscow, Idaho

Roasted Green Vegetable Medley

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas

Beans 'n' Caramelized Onions

Brown sugar, bacon and cider vinegar season this simple side. I often make it for family and friends, and it never fails to please!—Jill Heatwole, Pittsville, Maryland

Buttery Almond Green Beans

Toasted almonds add crunch to this no-fuss treatment for fresh beans. They get extra flavor from convenient onion soup mix and Parmesan cheese. —Edna Hoffman, Hebron, Indiana

Honey Garlic Green Beans

Green beans are a reliable standby, but they can seem ordinary on their own. Just a couple of extra ingredients give them a sweet and salty attitude. This is definitely my family's favorite way to enjoy them. —Shannon Dobos, Calgary, Alberta

Roasted Green Bean Salad

This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California

Garlic Green Bean Medley

"This is one of my favorite ways to cook green beans. Everyone loves it!" —Nancy Daugherty, Cortland, Ohio

Spiced Green Beans

These yummy green beans have just the right amount of kick to spice up any meal. —Howard Pierce, Naperville, Illinois

Look at the surface of the bean

The skin should be smooth and tight. If you find that the skin has weathered bumps, lumps and creases, that's a problem. The surface tells you a lot about how the beans might taste. You don't want overripe beans, so give any blemished bushels a pass.

Make sure they snap

When beans are at their mid-summer peak, they should snap. Look for a brightly colored bean that feels firm. Bend the pod and wait until you hear that all-too-familiar snapping sound. When the beans are ripe, they should snap quickly and easily. You don't have to snap every bean, but testing one in every batch is a surefire way to make sure the ones you're picking will be delicious!

Psst… Here are more ways to make sure produce is ripe.

Avoid beans that are too large

For green beans, you might think that "bigger is better." Nothing could be further from the truth. When they're too large or excessively thick, you might find that beans get tough or stringy. You'll lose that sharp, fresh green bean flavor, too.

Don't miss our guide on how cook the perfect green beans—four ways!

Feel for moisture

When green beans are old and dry, they lack the sweet flavor we know and love. You can tell how dry the beans are by touching them. To keep the beans moist and fresh, store them in your refrigerator's crisper drawer in a plastic bag. (Don't worry about rinsing them or snapping the ends off 'til you're ready to cook.)

Try more of our farmers market favorites.

Grilled Peach, Rice & Arugula Salad

This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas Get Recipe

Heirloom Tomato Galette with Pecorino

I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California

Rhubarb Upside-Down Cake

I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York

Fresh Sugar Snap Pea Salad

We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas

Blueberry-Dijon Chicken

Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. —Susan Marshall, Colorado Springs, Colorado

Flamboyant Flamenco Summer Salad

I came up with this salad simply by choosing the best-looking vegetables at a local farmers market—the colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans as protein. —Crystal Schlueter, Northglenn, Colorado

Sausage Ratatouille

You'll feel like a great chef when you serve this veggie-packed dish party guests will rave about. Don't let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. —Janine Freeman, Blaine, Washington

Vibrant Black-Eyed Pea Salad

My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Sewickley, Pennsylvania

Farmers Market Enchiladas

These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah

Cherry-Almond Streusel Tart

Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. —Marion Lee, Mount Hope, Ontario

Sausage and Swiss Chard Pasta

I whipped up lunch with fresh produce from the farmers market and the result was amazing. —Kate Stiltner, Rockford, Michigan

Freezer Sweet Corn

People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota

Cucumber-Stuffed Cherry Tomatoes

Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada

Zucchini Pizza Casserole

My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota

Watermelon and Spinach Salad

Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii

Iva's Peach Cobbler

My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho

Balsamic Three-Bean Salad

Here's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma

Raspberry Peach Jam

When my jam won a first-place pink ribbon at our local county fair, I was overjoyed but it's not the highest compliment that recipe has received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta

Buttery Horseradish Corn on the Cob

For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California

Grilled Sausages with Summer Vegetables

After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio

Sweet & Sour Squash Salad

This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas

Blueberry Pie with Graham Cracker Crust

We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, Michigan

Refreshing Rhubarb Ice Cream

No matter where my military family is stationed, this ice cream always makes me think of my parents' backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii

Dill Garden Salad

I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania

Farmers Market Pasta

When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. —Wendy Ball, Battle Creek, Michigan

Spinach-Basil Pesto

Toss this rich, garlicky pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. —Jaye Beeler, Grand Rapids, Michigan

Refrigerator Garden Pickles

Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa

Peach Smoothie

Whip up this creamy concoction as a refreshing and nutritious snack or a quick chilled breakfast. Because you can use frozen fruit, you don't have to wait until peaches are in season to enjoy this delicious smoothie. —Martha Polasek, Markham, Texas

Tomatoes with Buttermilk Vinaigrette

We make the most of tomatoes when they are in season and plentiful, and I love an old-fashioned homemade dressing with summery taste. —Judith Foreman, Alexandria, Virginia

Grilled Nectarine & Cheese Crostini

At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

Jumbleberry Crumble

A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It's especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania

Garden-Stuffed Zucchini Boats

Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey

Colorful Corn Salsa

This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. —Nancy Horsburgh, Everett, Ontario

Heirloom Tomato & Zucchini Salad

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin

Blueberry-Rhubarb Crumble

A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana

Strawberry Watermelon Slush

We like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. —Patty Howse, Great Falls, Montana

Teriyaki Shish Kabobs

When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida

Raspberry Custard Kuchen

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington

Stuffed Sweet Onions with Bacon

This unexpected side dish is perfect to serve alongside grilled steak or pork chops. Even if you're not an onion fan, the low heat and long cooking time of this dish mellows and sweetens the sometimes sharp raw onion flavors that many dislike.—Erin Chilcoat, Smithtown, New York

Grilled Pork with Avocado Salsa

I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania

Colorful Quinoa Salad

My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario

Yellow Squash & Watermelon Salad

I always enjoy taking this healthy option to parties and potlucks, and people really seem to appreciate it. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois

Spicy Chunky Salsa

Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington

Grilled Garden Veggie Pizza

Pile on the veggies—the crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas

Mediterranean Cobb Salad

I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. — Jenn Tidwell, Fair Oaks, California

Grilled Honey-Balsamic Glazed Fruit

One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington

Balsamic Green Bean Salad

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan

Blueberry-Blackberry Rustic Tart

My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. —Priscilla Gilbert, Indian Harbour Beach, Florida

Raspberry Pie Squares

Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen

Corn with Cilantro-Lime Butter

I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio

Zucchini Cupcakes

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

Crisp Cucumber Salsa

Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super fresh flavors. —Charlene Skjerven, Hoolpe, North Dakota

Minty Watermelon-Cucumber Salad

Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario

Quick Watermelon Cooler

Summer means cooling off with a slice of watermelon and a glass of cold lemonade. This combines two favorites in one. —Darlene Brenden, Salem, Oregon

Georgia Peach Ice Cream

My state is well known for growing good peaches. This delicious recipe has been a family favorite for more than 50 years. —Marguerite Ethridge, Americus, Georgia

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Source: https://www.tasteofhome.com/article/how-to-pick-green-beans/