Green beans, string beans, snap beans, haricots verts—whatever ... They’re available year-round, they’re quick to cook and ...

Boil the beans with a pinch of salt for five to seven minutes for a just-right snap. If you are going to further cook the ...

Boil: Cook prepared beans in boiling water with a pinch of salt for 10 to 15 minutes ... Turn them a few times with a tongs until they are cooked through and slightly charred. Snap beans can be canned ...

Fresh beans will ‘snap’ easily and look moist and juicy ... When you come to use them, cook them from frozen in boiling, salted water. Top and tail the beans and pull away any strings (these ...

To tell how fresh they are, snap one in ... To freeze beans, wash them well then top and tail. Blanch, plunge into iced water, drain well and pack in polythene bags. Cook them from frozen in ...

For Better Gimlets, Serve Them on the Rocks The blanched beans get blended with fresh ... Bring a medium pot of water to a boil over high. Add snap peas; cook until crisp-tender, about 2 minutes.