Green beans

Green Beans are also known as dwarf, round, bobby and French beans, they all look the same and are small, straight and green.  They are fleshy and plump and can be crunchy or soft and tender depending on your taste and how they are cooked. 

Completely versatile and super-easy to prepare, here’s our step-by-step guide to making the most of these fine summer vegetables.

1. Green Beans are served cooked and can be eaten hot or cold.  Use your beans within 3 days of purchase, keeping them fresh in the fridge. Begin by washing the beans in cold water.

2. Then, grabbing four or five beans at a time, line them up on a flat surface.  Hold the beans tightly together and flat to the surface.  Take a sharp knife and slice through the stalk end of the bean.  Make sure you place your fingertips away from the knife and lay the knife flat against your forefingers. 


3. Repeat this exercise until all the beans are prepared.  Alternatively, and this works well if children are giving you a hand, you can snap the beans into even-sized pieces.


4. Now the beans are ready for cooking.  They can either be boiled or steamed. To boil, bring a pan of water to the boil, add the prepared beans and cook for 4-8 minutes or until just tender but still crisp and bright green in colour. To steam, place the beans in a steamer and cook for 6-10 minutes or until just tender but still crisp and bright green. Limit the cooking time if you prefer to enjoy your beans slightly crunchy.

Green beans are a key ingredient in Tuna Niçoise and are super in stir fries and hot or cold salads, but why not experiment with simple pasta dishes or soups.  For these and other new ways to enjoy green beans see our recipe section.