When choosing beans make sure you get firm, crisp bean pods that are
bright in appearance, don’t have any blemish. Don’t buy too much: think about
1/4 pound for each serving. To keep beans fresh just put them in plastic bag
unwashed and store at the bottom of your fridge.
If you decide to cook beans, wash them first and then snip off both ends. You
can cook whole beans or you can slice them in long slices or chop them. How
you cut them affects the flavor of the dish as well as cooking time.
Cooking time may vary from 3 minutes for tender, young beans,
to 20 minutes for large, mature beans. Some varieties cook more quickly than
others. Fresh beans taste better when cooked until tender, but still green and
crisp. They can be served with melted butter, salt, and pepper, herbs to taste -
such as basil leaves, chives, or thyme.
Fresh green limas or cranberry beans may be available shelled or in pods.
If you buy them unshelled, choose beans with thick, broad pods that have
glossy sheen and are well filled. When ready to use them, wash pods and
cut off the edge with scissor. Cook fresh shelled beans in boiling salted water,
boil covered, until tender 12-20 minutes, drain. Green limas beans can be
enhanced with melted butter, salt or pepper or your favorite dressing.
Dried beans should have a bright color, if they don’t, it means they are not fresh
and you will need to cook them longer. Beans should all be the same size; mixed sized
will mean uneven cooking. Smaller beans cook faster then larger ones. Buy one pound
of beans and it will make about 7 servings. Store beans in a dry, cool place.
When you decide to cook dried beans, wash them and discard any foreign materials.
Some recipes require dried beans to be soaked before cooking. You can soak beans
overnight or you can boil them for 2 minutes and let stand for couple hours. Cooking time
for dried beans may vary.
Beans sprout should be crisp with beans attached. Buy about 1/4 pound and store
unwashed in plastic bag in fridge. Rinse beans sprouts in cool water before using them,
drain. You can use the sprouts raw or blanched in salads and sandwiches.