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Fresh Green, Yellow (wax), Italian, French, Long, and Winged beans

Cookbook

Beans

Published by Harmony Books

This image courtesy of Joseph DeLeo

NotesDesired tenderness varies greatly across the country. Although very few people use the old-fashioned, boil-them-an-hour method, our cooking times may be a bit too crisp- tender for some people.

Microwave Method: Prepare beans according to steps 2 and 3 of recipe above. Place in 112-quart casserole with ½ cup water and salt to taste. Cover tightly and microwave on full power (100 percent) for times as listed in step 4 above. Stir once, halfway through cooking time. Remove from heat and let stand, covered, 5 minutes.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Type of Dishvegetable

Ingredients

  • 1 pound fresh green, yellow (wax), Italian, French, long, or winged beans

Instructions

  1. Bring 3 cups of water to boiling

  2. in a 3-quart saucepan or large skillet over high heat.

  3. Rinse beans well. Snip off stem ends and if dried or if you prefer, pointed tip. Trim off both ends of winged beans.

  4. Cut French or long beans into 4-inch pieces; cut Italian and winged beans into 2-inch pieces. If green and yellow beans are mature, they should be cut diagonally’ crosswise into 2- to 3-inch pieces or Frenched (split lengthwise).

  5. Add beans to boiling water; return to boiling. Cover, reduce heat, and cook 5 to 7 minutes for tender young green or yellow beans, French beans, Frenched beans, and long beans; 8 to 10 minutes for mature beans and Italian beans; and 15 minutes for winged beans, or to desired tenderness (see Notes).

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