How to Boil String Beans
String beans, also called green beans, are staples in farmers' markets and home gardens throughout most of the summer. The name of the string bean is derived from the tough string found along its spine, but modern seed developers have bred out the tendency to produce strings. String beans can be used hot or cold, in salads or by themselves on the plate. Use care when cooking string beans to ensure they turn out tender, not mushy. Does this Spark an idea?
Instructions
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Place the whole beans in a colander and hold under cold running water in the sink. Swish the beans around in the colander to remove any dirt or dust.
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Shake to remove excess water. Remove one at a time and break off both ends of each bean.
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Slice or break each bean into serving sizes if you wish. Young and tender beans are tasty if kept whole, but you may want to reduce the beans to one-inch pieces for easier serving.
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Fill a large pot halfway with water. Heat to a gentle boil on medium setting.
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Drop beans or bean pieces into the water. Keep the water at medium heat so that it will return to a boil quickly. Allow beans to boil for five minutes. Check the degree of doneness after five minutes by piercing one bean with a fork, holding it under cold running water to cool and then tasting. If the texture is to your liking, your beans are done.
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Turn off the burner. If you are going to serve the beans hot, pour in one cup of cold water to cool the beans and stop additional cooking. If you will serve the beans cold, drain in a colander and then plunge them into a large bowl filled with ice and water. This will immediately cool the beans and ensure that they will not get too soft from being overcooked.
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Tips & Warnings
If your beans are large and tough looking, slice them lengthwise to create "French" green beans. This will make them more tender.
References
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