Fresh Green, Yellow (wax), Italian, French, Long, and Winged beans
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.
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
Type of Dishvegetable
- 1 pound fresh green, yellow (wax), Italian, French, long, or winged beans
Bring 3 cups of water to boiling
in a 3-quart saucepan or large skillet over high heat.
Rinse beans well. Snip off stem ends and if dried or if you prefer, pointed tip. Trim off both ends of winged beans.
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).
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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1994 Bonnie Tandy Leblang