Start with high-quality beans that are slender, snap when broken and bright green in color.
Reject beans with large strings and seeds that are visible through the pods and blemishes.
Beans that are uniform in size and shape will cook in the same time.
Cook whole or with minimum cuts. Unnecessary cutting damage the cells.
Cook as short a time as needed to get the desired texture and serve immediately.
Beans continue to cook after they are removed from the water.
Overcooking destroys the color, texture and flavor.
Use as little water as possible or steam. Some nutrients and flavor are lost in the water.
Sauté or Stir-fry and cook quickly.
Try roasting for only the amount of time needed to get the desired texture
Season to taste. Great with nuts.
Ionie Ponde, MS, RD, LDN
B Food Savvy 