Green bean


Rachael Ray Every Day - - Fast & Fresh -

Sum­mer is high time for green beans (a.k.a. snap beans or string beans). These tips will help you keep them fresher longer—and cook them up in a snap!

buy Look for crisp, brightly col­ored beans. Hold one and bend it in half—a fresh bean will snap cleanly. If you spot hari­cots verts, grab ’em—these thin­ner French green beans are more ten­der than the reg­u­lar ones. store Keep green beans in the fridge. They’re fairly hardy, so they’ll stay fresh for about a week. Since mois­ture causes most pro­duce to spoil more quickly, don’t wash green beans un­til you’re ready to use them. prep The “string bean” name comes from the tough string that used to run along the length of a bean. These days, the strings have been bred out of most va­ri­eties, so all you have to do to prep ’em is slice or snap off the tough stem ends be­fore cook­ing. Don’t trim the wispy ends. They are not only edi­ble but also so pretty!

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