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Sometimes red to reddish-purple, the purple bean may have an attractive dark coppery tint. Offering a delicious vegetable flavor with a just right hint of sweetness, its crisp texture is best delicately cooked. Purple beans are fat-free, low in sodium, cholesterol-free, low in calories and are a good source of vitamins, minerals and dietary fiber. Eating five daily servings of vegetables and fruits lowers the chances of cancer. A recent study found that eating nine or ten daily servings of vegetables and fruits, combined with three servings of low-fat dairy products, were effective in lowering blood pressure. This bean's pod turns green during cooking. Do not overcook to maintain its crisp-tender bite. To protect freshness and vitamin benefits, microwave, steam, blanch, briefly sauté or add the last few minutes to stir-fries. Simmer beans with chopped onion or garlic; toss in some chopped tomatoes; cook until just heated through. Reheat blanched beans in vegetable stock and a splash of lemon juice for a tasty side dish. Cooked beans love the company of fresh herbs. Enhance flavor with fresh parsley, sweet basil, dill or dried thyme. For a refreshing cold salad, cook beans until crisp-tender; chill; mix with tossed fresh greens or combine cooked chilled beans with diced fresh tomatoes and favorite fresh herbs; drizzle with an oil-and-vinegar dressing. To store, refrigerate in perforated plastic bag.  Price per pound.

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