Green Beans, Boiled

When you find really fresh green beans, buy them on the spot and put the water on to boil. Refrigerated beans  quickly lose their flavor and oomph. If the beans are less than fresh, you may wish to sauté them with an onion or use them in a soup or casserole where other veggies will shore up their somewhat compromised flavor. Pick through the beans and discard any that are withered, bulging or discolored. Allow 1½ pounds of beans for 4 people.

Remove and discard the stem end of the beans. Cut beans into 2 to 3-inch pieces (optional). Drop them into a large pot of boiling, salted water and cook at a full boil until they’ve softened but are still firm. Do not cover the pot or their color will fade. Start tasting them after 3 minutes of cooking. When they’re cooked to your taste, drain, shake dry and season with oil, salt and fresh herbs such as tarragon. Green beans are best served immediately.

May you be well nourished,

Rebecca Wood

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