In the Kitchen:

Keep beans in the vegetable drawer of the refrigerator, loosely wrapped in plastic wrap, and use as soon as possible.
To prepare fresh beans, snap or trim off the stem end; the fine point at the tip is edible so theres no reason to remove it. Beans can be left whole or cut to any length needed; they look good cut on the diagonal.
Basic Cooking:
  • Steam or simmer beans for 3 to 10 minutes, depending on their thickness, until theyre cooked but still retain a bit of crunch take a test bite to determine this.
  • Beans also cook well and retain their colour in the microwave.
  • Or, try blanching beans for 1 or 2 minutes in a large pan of lightly salted boiling water and then finishing them when needed by sauting them in butter or olive oil just before serving. However you cook them, drain beans immediately.
  • If you're planning to finish them later or use them chilled for a salad recipe, plunge the crisp-tender cooked beans into iced water to stop the cooking process and to retain their bright colour; drain and pat dry before refrigerating or adding to other ingredients.

Your Menu Plans

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