Green beans, string beans, snap beans, haricots vertswhatever you like to call ’em-are the simple, stringy veggies that have graced practically every dinner table. Especially around the holidays.

Fresh green beans are a classic vegetable everyone in our family seems to enjoy. When I need a quick side dish to feed a crowd, this recipe fits the bill. I buy my green beans already snapped and ...

Green beans should ... To freeze beans, wash them well then top and tail. Blanch, plunge into iced water, drain well and pack in polythene bags. Cook them from frozen in boiling, salted water.

Select fresh beans with bright green pods that are firm and plump. Dried beans need soaking for several hours before cooking, preferably overnight. Allow about 55g/2oz dried weight of pulses per ...

Beans and peas are the mature forms of legumes. They include kidney beans, pinto beans, black beans, lima beans, black-eyed peas, garbanzo beans, split peas, and lentils. They are available in dry, ...

The crispy tomato skins are a great thing to have around as well, to add to salads and pasta dishes. The recipe comes from a restaurant called Bar Rochford in Canberra, Australia, where they’re served ...

Add beans and a generous pinch of salt. Cover and cook, shaking pan often, until beans are just tender and bright green, about 5 minutes. Transfer beans to a large bowl and season with lemon juice ...