Questions & Answers -
Green Beans
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Question:
I have a simple/stupid question. I know nothing about
cooking. I want to cook my own fresh string/green beans. How long do I cook
them? I do not want them to be soggy, but i don't want to be too hard
either.
Answers:
Green beans are available year round, with a peak
season of May to October. Green beans are also called string beans and snap
beans. Green beans were once called string beans. Today they are stringless;
just break off the end as you wash them. Leave whole or cut into desired
lengths.
Wash beans thoroughly in clear, cool water. Lift beans from the wash water and leave garden debris behind. Rinse again. Beans can be cooked whole, cut crosswise, diagonally or French-cut. If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style.
Boiling, steaming or microwaving are popular ways to prepare beans. Stir-frying preserves the best qualities of the fresh bean. Whatever cooking method you choose, remember to cook beans as little as possible using the smallest amount of water as possible.
- TIP: The fewer beans in the pan, the quicker they cook and the better
they taste. If cooking more than one pound at a time, use separate pans.
- Boiling Method (my favorite) - In a large saucepan over medium-high
heat, bring water to a gentle boil. Add trimmed green beans and cook,
uncovered, 4 to 5 minutes or until crisp-tender (you may need to experiment
with the degree of doneness you like). NOTE: You can also use a steamer
basket.
- REMEMBER:
The beans will continue to cook after you take them out of
the boiling water. Either take them out just before they are cooked the
way you like or plunge them in ice water immediately to stop the cooking
process.
- Storage: Will keep for about 4 days, wrapped in plastic bag or
wrap, refrigerated.
- Flavor Enhancers: Dill, garlic, cumin, tarragon
- Equivalents: 1 pound = about 4 cups
- Nutritional Value: Good source of vitamin A and potassium. 40 calories per cup
Question:
I am a Canadian living in Switzerland. Green beans are very popular here. I have been told that green beans must be well cooked because it can be very unhealthy because of prussic acid. I grew up in Canada cooking the beans as little as possible and putting butter on. Gooood!
Answers:
I, too, cook the beans like you do in
Canada. My mother-in-law was from Switzerland, and she cooked all vegetables
until "dead" or well cooked. It's the "old school" way of cooking vegetables
which does cook "all" vitamins out of them. Kind of like eating "mush."
Question:
My neighbor, a retired physician,
asked the question: What type of "cut" is used in French-cut green beans?
Could you provide an answer, please? Thanks.
Answers:
French cut beans by cutting them in
half lengthwise, running the knife down the flat part between the seams of
the bean. If the beans are long, cut them at an angle into lengths of about
2 inches.
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