To keep it nice and simple, follow the recipe below. Green beans are a classic allotment veg, so if you end up with a big glut, why not try pickling them? Pickled green beans are a great cheese board addition or even garnish for a Bloody Mary. This is a particularly good way to use up any larger, older beans which tend to be a bit stringier chop them into smaller pieces, braise them gently and they’ll become soft and tender. Again, slice off the tips with a single motion. Flip the green beans around and realign them so that the tips on the other side are even. Use a sharp knife to cut off the tips with one slice. Line the green beans up on a cutting board so that the tips are even. However, they are lovely braised in a garlicky, tomato stew, like in our Greek green bean recipe. Pat them dry with a clean kitchen towel or paper towels. In Chinese cooking, green beans are often fried or dry-fried in a smoking hot wok – this blisters the outside of the bean giving it a slightly charred flavour, as in our Sichuan green bean recipe.Īnything acidic like a vinegary dressing should be tossed through right before serving if you’d like to retain the bright green colour. Our roasted green beans with sticky garlic and Parmesan crumb is the perfect example of this. At the other end of the scale, roasting green beans really brings out the umami flavour and are great served with other umami rich ingredients such as black olives, bacon or parmesan. To get the most benefit from the beans’ vitamins and minerals, serve them raw as crudités. Once you've cooked your beans, plunge them into iced water to stop them cooking – this stops them overcooking in their residual heat, and also helps to retain a bright, verdant green colour (if you don't plunge them into ice water after cooking, the colour will likely fade). A 3–5 minute boil or steam will cook the beans whilst retaining their crunch.
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