Green beans respond better to boiling than to steaming. A pound of beans in a standard steamer will not cook evenly. Boiling is simpler – just add the beans and cook until tender – and permits the addition of salt during cooking. Unlike other vegetables, green beans do not become soggy when boiled, because their thick skins keep them crisp and firm. Leave beans whole when boiling; cut beans will become waterlogged. Boiled beans can be flavored with some butter or oil, dressed with a vinaigrette, or sautéed briefly in a flavorful fat.
From: Cooks Illustrated Magazine
Simple Finishing Touches for Beans
With Butter & Lemon Juice: toss beans with butter in a hot frying pan. Sprinkle with lemon juice, and season with salt & pepper.
With Onions: lightly brown chopped onions in butter, add beans, and toss until thoroughly coated in butter and onions.
With Oil and Garlic: Heat 2 tablespoons oil per pound of beans, add 1 clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss until heated through. Season with salt and pepper to taste.
With Mushrooms: Sauté 1/4 pound sliced mushrooms per pound of beans in butter until lightly browned. Add green beans and heat.
From: Victory Garden Cookbook
To Freeze Beans
Blanch washed beans in boiling water for 3 minutes.
Plunge into an ice water bath to cool.
Drain and pat dry with clean dish towels.
Place in Ziploc bags.
As you close the bag leave a little opening, enough to insert a straw so that you can draw the air out of the bag. Press the straw closed where inserted as you pull out the straw and complete closing the bag.
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