Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how ...

In a medium saucepan, add chicken broth, green beans and celery salt. Cover and bring to a boil over high. Simmer, still covered and stirring occasionally, until the beans are very tender.

Always use thick cut green beans, it works best. Excellent and tasty recipe - I would not dream of omitting this from Thanksgiving or Christmas - there would be war, lol!” —Allrecipes Member ...

If you prefer blanching, boil the green beans in generously salted water and cook for 2 to 6 minutes, depending on the recipe ...

Broad beans are at their best from the end of May through to mid-July, when the pods are pale green and soft and the beans are still small. Only brief steaming or cooking is required when broad ...