High quality green beans are crisp and
tender without scars. Well-shaped pods with small seeds are desirable. Length is
unimportant. Green beans should feel pliable and velvety, not hard or tough.
Newer varieties of green beans are more tender and do not require as long a
cooking period as the older varieties.
For best color, flavor and nutrient retention:
Bring a small amount of water to boil-not more than one inch in the bottom of a
pan for one pound of green beans.
Add green beans and cook uncovered for the first few minutes to let some of the
volatile acids escape in the steam. This will preserve the bright green color.
Cover and cook until just tender crisp.
One pound of crosscut green beans will be ready to serve in 13 to 15 minutes.
Overheating and overcooking also cause discoloration.
Sweet and Sour Green Beans
2 C. fresh green beans cooked
4 slices bacon fried crisp
1/2 C. onion diced
1 T. flour
1/4 C. vinegar
2 T. sugar
3/4 C. liquid from the beans
1 t. salt
Cook the green beans in boiling water until tender. Fry the bacon until crisp in
a skillet. Saute the onion in the bacon grease until tender.
Sprinkle the flour over the onions and stir to mix. Add remaining ingredients
except beans and bring mixture to a boil. Stir in beans and heat thoroughly. Top
with crumbled bacon and serve.