Green Beans - Hot To Cook Green Beans
 Fresh, Canned, or Frozen Green Bean Recipes

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles |  Hints & Tips | Culinary Dictionary | Newspaper Columns

Follow What's Cooking America on Facebook


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 string less; just break off the end as you wash them. Leave whole or cut into desired lengths.

basket of fresh green beans

Choose slender beans that are crisp, bright-colored, and free of blemishes.

Store green beans in the refrigerator, tightly wrapped in a plastic bag, for up to 5 days. Before cooking, wash beans and trim stem ends.
 

Questions & Answers - How To Cook Green Beans

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.
 

Fresh, Canned, or Frozen Green Bean Recipes
 

Green Bean Pate
This unusual pate will be a big hit at your next party. Everyone will ask for this recipe, so be prepared!

Green Beans with Toasted Hazelnuts VinaigretteGreen Beans and Red Bell Pepper in Balsamic Vinegar
Balsamic vinegar is a favorite of mine in any recipe. It truly brings these green beans to a new height!

Green Beans Provencal
This recipe is from Southern Living Magazine, March 2007.  This tasty veggie combination features trademark ingredients of Province, France. Can be served as either a salad or a side dish with your meal. This recipe was shared with me by my sister-in-law, Shirley Roth.

 Green Bean Supreme
This green bean dish is considered the ultimate comfort food in America. Most holiday meals (especially Thanksgiving and Christmas) wouldn't be complete without this green bean dish. This dish can be prepared early in the day.

Green Beans with Maple-Mustard Sauce
Using genuine maple syrup makes for a sweet and spicy green bean dish.

 Green Beans with Toasted Hazelnut Vinaigrette
A very light and tasty vinaigrette to compliment these green beans

 Grilled Green Beans with Gorgonzola Vinaigrette
Recipe by All Kovalencik, Chef/Proprietor, of the Cauldron Restaurant in Nantucket Island, Mass. These green beans are absolutely wonderful. They are also easy to make.

 Mint Green Beans and Egg Salad
The wonderful salad is best served warm.

 Red Potatoes and Green Bean Salad
Recipe from More Good Eatz! - A Recipe Collection by Steve Donner of California.

Sautéed Green Beans and Potatoes with Rosemary and Lemon Zest
 Another interesting and great potato salad recipe. Recipe and photo courtesy of the U.S. Potato Board.