|Green beans are all good...
|...except for the two ends or tips, which have to be removed - that's the whole job of preparing them.
There are 2 methods for achieving this.
The "old-fashioned" wayTake each bean in your hand, then with the other hand break off the tip by bending it, throw it away, then do the same with the other tip.
|To obtain a bean like this.
This is the procedure when dealing with stringy beans, and breaking the tip by hand also removes the threads.
No secret, it's quite a long process...
Perhaps it's something you've already done, back in the day, at your grandmother's house?
Quick methodWith stringy beans all but extinct these days, a much quicker method is to take a small packet of beans...
|...and cutting off all the ends at once, on one side...
|...then the other.
|Use the method of your choice for all the beans, and place them in a colander.
|Then wash them, and your green beans are ready to cook.
CookingCook the beans in a large pot of boiling salted water until tender.
|Drain and refresh under cold running water to stop cooking immediately.
Drain again carefully.
|You can then cut them into pieces (more or less small), depending on your recipe.
|If you intend to use them in a salad, I recommend drying them carefully in a tea towel beforehand, to remove any cooking water that might interfere with your salad dressing.
Alternatively, you can spin them.