Good enough to eat straight from the garden, fresh green beans are wonderfully versatile. Here are four ways to cook green beans, plus our favorite way to serve the crunchy veggie.
Start with 12 ounces fresh green beans. Wash beans and remove ends and strings. Leave beans whole, or cut them into 1-inch pieces (makes 2-1/2 cups), or slice them lengthwise for French-cut beans.
Cook green beans, covered, in a small amount of boiling salted water until crisp-tender:
- 10 to 15 minutes for whole or cut green beans
- 5 to 10 minutes for French-cut green beans
In a steamer cook whole, cut, or French-cut green beans, covered, for 18 to 22 minutes or until crisp-tender.
Step 1: Blanch green beans
Bring a large saucepan of water to boiling. Add 1 tablespoon salt and the green beans. Cook beans for 3 to 4 minutes or until crisp-tender. Drain beans and immediately plunge them into ice water. Let the beans sit in ice water for 3 minutes or until cool. Drain well and set aside.
Step 2: Saute green beans
In a large skillet heat olive oil over medium-high heat. Add beans. Cook, stirring occasionally, for 3 to 4 minutes or until heated through. Season with 1/2 teaspoon each salt and black pepper. Remove from heat.
Step 1: Cook green beans
Place green beans in a casserole dish with 2 tablespoons water. Microwave, covered, on 100 percent power (high) until crisp-tender, stirring once:
- 8 to 12 minutes for whole or cut green beans
- 7 to 10 minutes for French-cut green beans
Drain beans well.
Step 2: Combine with filling
In a large mixing bowl stir together one 10-3/4-ounce can condensed cream of mushroom soup and black pepper to taste. Stir in the beans. Transfer mixture to a 1-quart casserole.
Step 3: Bake casserole
Sprinkle the top with 1-1/3 cups French-fried onions or bread crumbs. Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the topping is golden.