Sauteing finishes off the cooking process and adds caramelization-that flavorful browning we love so much. In the empty skillet, melt butter over medium-high heat. Add the green beans. Cook and ...

In the case of canned green beans, try cooking them in bacon fat for a fuller, richer flavor -- once you try it, you'll never cook them another way. If you've ever cooked bacon in the oven or in a ...

8. Add the green beans and remaining 1/3 cup cold water. Turn the heat to medium-high and simmer the beans for 5 minutes, ...

Bring a large pot of water to a full boil. Trim stems from fresh green beans, rinse them under cool water, and cook them in boiling water until tender (4-5 minutes). Heat a medium saucepan or skillet ...

when the pods are pale green and soft and the beans are still small. Only brief steaming or cooking is required when broad beans are in their prime but, as the season progresses, the pods get ...

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.

Preheat oven to 375 degrees ... 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 ...