Nothing beats fresh green beans. While you can jump through hoops to make your canned variety taste better, why bother? Fresh ...

Green beans - also known as string beans or snap beans - are among the most widely grown and enjoyed vegetables across the world. Originating more than 8,000 years ago in what's become present day ...

Look for beans with fresh green skins and a firm texture with no brown spots. They should not be too long or stringy. Fresh beans will ‘snap’ easily and look moist and juicy inside.

Green beans should have a bright ... They are best eaten when young and tender. To tell how fresh they are, snap one in half. The ‘snap’ should be clean and clear. Don’t buy them if the ...

There are thousands of varieties of beans in the world. Green, yellow, purple, spotted, or, striped beans with round, flat, ...

To enhance this salad with fresh ingredients, I’ve introduced blanched green beans and chopped celery for some welcome crunch. If you haven’t used blanching as a technique before, it’s a ...

(Save the rest of the oil mixture for the beans). Squeeze the juice of the second lemon over all the potatoes and chicken. Bake in the hot oven for 30 minutes, then with a hot pad, shake the pan to ...