Excellent source of vitamin C. Good source of fiber and vitamin A.
What To Look For
Choose beans that have a bright color without brown or soft spots. Large pods may be tough or bitter.
Easy Storage and Preparation
Pull off any strings along the pod's seams before cooking. Beans may be left whole, cut lengthwise in thin slivers or cut crosswise on the diagonal.
For one pound of beans, bring 3 quarts of water to a boil, add a few teaspoons of salt, and then the beans. Boil for 6 to 12 minutes, depending on their width. Leave uncovered and taste often for desired crispness. Drain the beans and immediately refresh under cold running water.
Sautéed Green Beans
Sautéed Green Beans with Mushrooms and Pearl Onions
Annie Somerville's Summer Beans with Cherry Tomatoes and Tarragon