Green Beans

Green Beans are slightly different in shape and don’t have the string that string beans have. Those strings, which are a pain in the neck to remove; also make the bean tougher and the cooking time longer. I grew up with string beans either canned or frozen. Crisp-tender wasn’t a “thing” back in the day; so the beans were always soft and mushy. String Beans are still available but I recommend buying fresh or packaged Green Beans. I buy a bag every week. My grandchildren love them crisp-tender.

Haricots Verts, which literally means Green Beans (translated from French) are not the same as the American Green Bean. They are much thinner and more delicate. Consequently, haricots verts cook faster. They are the beans you often see wrapped in a bunch with a scallion leaf to adorn an elegant plate. These beans are much more expensive and have a less grassy flavor than American Beans.

Most often, I serve Green Beans simply steamed. I confess that I often buy them in microwaveable bags. After they’re cooked, I cut off the ends which usually aren’t attractive. My grandchildren like them plain; but you can drizzle them with melted butter, a mustard vinaigrette, and toss them with toasted nuts. The options are endless. Click on the link for a recipe for Green Beans Almondine.