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.
CostInexpensive
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
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Bring 3 cups of water to boiling
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in a 3-quart saucepan or large skillet over high heat.
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Rinse beans well. Snip off stem ends and if dried or if you prefer, pointed tip. Trim off both ends of winged beans.
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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).
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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
