String beans are one of the most versatile of vegetables.
By January 23, 2014Published:
- 8 Servings
- 20 mins
- 3 Pounds Green Beans
- Large Skillet with Cover
- Large Colander
- Cut off the root ends of the beans. I like to leave the pointed ends on the beans; but you can cut those off as well if you prefer. Rinse beans well.
- Bring 3 quarts of water to boil in pot. Add beans, return water to boil and cover. Boil beans about eight minutes. Test for doneness by carefully removing one bean and biting it. It should be crisp-tender and bright green. Pour the remaining beans into the colander. If serving beans hot, pat beans dry with a paper towel. Serve beans “as is”or : heat threee tablespoons olive oil in skillet. Toss beans with oil and season to taste with salt and freshly ground black pepper.
- Note: Beans can also be served cold with the dressing of your choice.