Also known as string beans or snap beans, green beans are thin and long, with small, round, and smooth pods inside. Green beans are not always green! They can also be yellow (sometimes called wax beans) and purple.
How to Prep
Wash the beans in a colander under cool running water, then snap or cut off the stems. Green beans can be eaten raw.
BOIL: Bring a large pot of salted water to a boil. When the water is boiling, drop the trimmed green beans into the water to cook for 2 minutes, or until the beans become a more vibrant color (purple beans will turn green when boiled). Once finished cooking, transfer the beans to a bowl of ice cold water to stop the cooking process.
ROAST: Preheat the oven to 425°F. Place the beans on a baking sheet and drizzle with cooking oil and salt. Use your hands to toss the beans with oil and salt until the beans are lightly covered in oil. Arrange the beans in a single layer on the baking sheet. Cook for 14-16 minutes.
SAUTÉ: Heat cooking oil in a large skillet over medium high heat. Add green beans into the skillet. Stir for 2 minutes, or until the green beans become crispy. Season with salt.
Green beans store best when they are unwashed. Store unwashed green beans in a reusable container or plastic bag in the refrigerator. The beans should keep for about seven days.