By Olivia Fowler
For the Courier
ofowler@thepccourier.com

When local green beans start coming in, it can become too much of a good thing unless you find some different ways to cook them.

I like green beans as well as the next person, but I need to have different options when it comes to cooking and serving them.

This week there are four recipe options for this popular bean that are not the traditionally accepted way to cook them in our region.

Not that there’s anything wrong with that, but variety is the spice of life.