How to Cook Green Beans

Like a legumes, green beans are an edible seeded pod. While some legumes are eaten without the pod, green beans are eaten whole.

Availability:
Sporadically all year; peak May to August.

Buying Guide: Look for vivid green, crisp, tender beans without scars and well-shaped slim pods with small seeds. Buy beans of uniform size to ensure even cooking. Avoid bruised or large beans.

Storage: Refrigerate, unwashed, in a plastic bag up to 2 days.

History: Spanish conquistadors brought beans to Europe from Central America, where they originated.

  1. Place beans in colander; rinse well. To prepare beans, snap off stem end from each bean, pulling strings down to remove if present. (Young tender beans may have no strings.)

    Snap the ends off each bean, and remove any strings.
    Snap the ends off each bean,
    and remove any strings.
  2. Slice beans lengthwise on cutting board with chef's knife; set aside.

    Slice beans lengthwise on a cutting board.
    Slice beans lengthwise
    on a cutting board.

  3. Bring 1 inch of water in 2-quart saucepan to a boil over high heat. Add beans. Cover; reduce heat to medium-low. Simmer 8 minutes or until beans are crisp-tender; drain.

Lima beans are another delicious legume. Find out how to prepare them on the next page.

Not what you're looking for? Try these:

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