Cooked Fresh Beans

Notes: Serve cooked beans plain or use as directed in your favorite recipes. If making up to 1 day ahead, wrap the cool beans airtight and chill. To reheat, immerse the cooked beans in boiling water until hot, 1 to 2 minutes; drain.

This recipe goes with Bean Bundles, Bean Knots, Beans with Basil Gremolata, Beans with Sesame Dressing, Beans with Tarragon Vinaigrette, Curry Spice Beans

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 35
  • Calories from fat: 2.6%
  • Protein: 2.1g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 8.1g
  • Fiber: 2g
  • Sodium: 6.8mg
  • Cholesterol: 0.0mg


  • 1 pound fresh beans


  1. 1. In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
  2. 2. Trim stem ends and pull any strings from fresh beans. Rinse beans and drain; leave whole or cut into 2- to 3-inch lengths.
  3. 3. Add beans to boiling water and cook until just tender to bite, 3 to 7 minutes. Drain.
  4. 4. Serve hot. Or immerse the beans at once in ice water until cool, to preserve texture (and, if green, their bright color). Drain and serve, or cover and chill up to 1 day.
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