Green beans, string beans, snap beans, haricots verts—whatever you like to call ’em-are the simple, stringy veggies that have ...

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 ...

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 ...

Preheat oven to 350 degrees. If using fresh beans, blanch them in boiling water for one minute, then rinse and dry. If you use frozen beans, defrost. Chop the green onions and parsley, medium to fine.

Chefs embrace fresh favas ... Guide to Cooking with Fruit, uses them interchangeably in a pinch but says fava beans are her favorite: "They are buttery and a beautiful bright green.

Preheat oven to 375 degrees ... water and garlic. 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.

1 1/2 tsp. Position racks in the upper and lower thirds of the oven and preheat to 450˚. Line 2 baking sheets with foil. Toss the green beans, 2 tablespoons olive oil, 1 teaspoon salt and the ...