Beans should be cooked thoroughly, to make sure that
they are easily digested. Blanch in boiling water for
3-4 minutes, then plunge in ice water to stop the cooking
process. To serve, heat beans slowly in butter with
herbs and garlic. Alternatively, cook in a sauté
pan over high heat with crushed garlic and butter for
1-2 minutes, and then add liquid (water, stock or white
wine). Cover and cook until done, 3-4 minutes.
Refrigeration - Keep beans unwashed until ready to use,
in the refrigerator.
Freezing - Blanch beans in boiling water for 3 minutes,
plunge in ice water to stop cooking. Allow to dry and
freeze in desired portions.
Preserving - Beans make will make great pickles, blanch
in boiling water for 3 minutes, remove beans from water
and dry. Place beans in jars and cover with vinegar/water/salt
solution with herbs and garlic. Store in the refrigerator
and use after 3 days, up to 4 weeks.