There is nothing better than green beans in season; they are crisp, bright green and delicious. What’s more, they are excellent value and when you have a large amount in your fridge, you can easily dip into them and add them to any weeknight meal for vegetable content and to brighten your plate.
Although cooking them is simple, it's easy to overcook them and render them mushy and soft. It destroys everything wonderful about this vegetable, so it’s worth taking a little time to study the tried and tested method for cooking them exactly right. It is the only way you will ever have to cook green beans, and the results elevate your green beans from side to star attraction.
How to cook green beans
First, you must wash and snip the ends off your green beans. It can be a laborious task, but it also allows you to filter out any stringy beans that can upset younger diners.
Bring a large pot of salted water to the boil and then place the beans in it. Boil for two to three minutes, not more, until they are tender yet firm. You will see the green colour brighten. Don’t overcook them, as this is the cardinal error when cooking green beans.
Remove from the boiling water with a slotted spoon when done and place in iced water to stop the cooking. This is a crucial step – even a few seconds of extra cooking can make a difference.
In a frying pan, gently heat a few spoons of olive oil, then add a couple of crushed garlic cloves. Cook for about one to two minutes and then remove the garlic. Add a large knob of butter and melt, without allowing it to burn.
Add the beans to the pan and sauté for about one minute. Remove from the pan to a plate and allow to cool slightly. Add salt and pepper to taste.
It’s always a good idea to make more than you need; refrying the leftover beans the next day is a revelation. Add them to pasta al pesto or toss in a pan with potato gnocchi.
The humble green bean is a perfect example of how cooking vegetables with attention to detail can transform them, while taking your eyes off them for even a few seconds can ruin their best characteristics.
Cooked this way, green beans are nutty, green, vibrant, buttery and garlicky. Feel free to add dried chilli flakes or soy sauce for extra umami.
