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Choose long beans that are thin, firm and slightly shiny. Reject any that feel soft. Buy young beans – they are less likely to have strings. Break off the ends. They should break off with a snap, a sign of freshness.
You can cook them whole or halve them lengthwise.
It is important to bring a large amount of salted water to a boil before dropping in the beans in order to block the opening of their pores more quickly.
Cook for a few minutes until cooked and tender – neither overcooked nor crunchy!
Drain.
Immerse for a moment in ice water to stop the cooking and set the color.
Drain again.
Whole beans require a longer cooking time, about 10 minutes.
Always remember to immerse the beans in cold water if you decide to serve them as a salad, drizzled with a little olive oil. If hot, place them on a serving plate with a drizzle of olive oil or a *** of butter.