A Guide to Green Beansposted in Vegetables and Beans by Kathy MaisterGreen beans are one of those vegetables that are available year round at the grocery store. Make sure you buy ones that have a nice bright color and are free of blemishes.
With just a sprinkle of salt and two minutes in the microwave, you’ve got a fresh vegetable for dinner. Given they cook so quickly, make only enough for what you are going to eat for dinner tonight. About 24 (four inch long) green beans will be enough for two servings. The first thing you have to do is “top and tail” the beans. That’s the official term used to nip the tips off each end of the beans.
You can line them up and with a knife cut the ends off. As long as the beans are young and fresh, they should not be stringy. If they are stringy you will need to nip the ends off, one at a time, with your fingers. This same technique is used when making snow peas as well.
Sort of drag the tip off, pulling any of the stringy bit off as you go. Rinse the beans in a colander.
Put them in a microwave safe dish. Add about 2 Tablespoons of water.
Cover the beans with plastic wrap leaving a small corner open.
If you seal them completely, the plastic wrap will almost shrink-wrap itself to the beans. This makes it a lot harder to remove the plastic wrap and much more likely you will get burned by the trapped steam.
Some people serve green beans with lashings of butter or in the classic green bean casserole (which we will eventually do as well!). I prefer them just with salt and sometimes a squeeze of lemon juice. Cheers! If you are new to startcooking, or are a regular visitor here, please consider subscribing for free. 5 commentsYou are so right, they are delicious! If you do splurge on these treasures, cook and eat them within a day or two of buying them. They don't keep for very long, even in the refrigerator. Ken With beans, either green or runner, I always 'French' them, I notice the Americans never do this, and In my opinion they look more appetising...of course preparation takes considerably longer... Secondly I always add a 1/4 tsp baking soda, this does not impair the flavour, but ensures the beans keep a nice healthy looking greenness. Another additive which makes the dish more interesting are slithered almonds, add amount to your own personal choice. OK Ken...so you REALLY do know how to cook! You have wonderful suggestions. I knew about the baking soda but have never tried it. Do you add it in the very beginning of the cooking process? Ken Hi Kathy, Thanks for your kind comment re. my cooking, but really I am very basic. Any green vegetable I cook, collard greens, cabbage,, beans etc. I boil the water first and then add it just prior to immersing the veggies. Hope you find this tip useful.
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Have you ever seen those super expensive very very skinny french green beans... so great, and worth the price.