Fresh Green, Yellow (wax), Italian, French, Long, and Winged beans

1. 1

   Bring 3 cups of water to boiling

2. 2

   in a 3-quart saucepan or large skillet over high heat.

3. 3

   Rinse beans well.

4. 4

   Snip off stem ends and if dried or if you prefer, pointed tip.

5. 5

   Trim off both ends of winged beans.

6. 6

   Cut French or long beans into 4-inch pieces; cut Italian and winged beans into 2-inch pieces.

7. 7

   If green and yellow beans are mature, they should be cut diagonally crosswise into 2- to 3-inch pieces or Frenched (split lengthwise).

8. 8

   Add beans to boiling water; return to boiling.

9. 9

   Cover, reduce heat, and cook 5 to 7 minutes for tender young green or yellow beans, French beans, Frenched beans, and long beans; 8 to 10 minutes for mature beans and Italian beans; and 15 minutes for winged beans, or to desired tenderness (see Notes).

* Per serving · 4 servings · Values may vary.

No additional tips available.