Why do people snap the ends off of green beans?

Cooks snap off the end of green beans so that they can cook evenly and be more tender . Unless the green beans are already tender, then you don't have to worry about snapping the end off because the end only needs snapped off to help develop the beans on the inside of the green bean.

Why do you ice bath green beans?

An ice bath keeps green beans snappy and bright . Put those blanched, shocked green beans to work: No matter how you plan to prepare green beans—sautéed, blistered, or baked into a casserole—blanching is a good place to start.

Do you wash green beans before or after you snap them?

My method for how to cook green beans is super simple! Here's how it goes: First, wash and trim the beans . Rinse them in a colander under cool running water, and snap off the stems.

Is it OK to eat the ends of green beans?

The only part of the bean that always needs to be removed is the tip of the stem end (this is sometimes called "topping" the bean), where the pod was once attached to the rest of the plant. There is no practical need to remove the tail end of a green bean—the choice to do so is aesthetic.

Green Beans with Pecans and Maple Vinaigrette

Side Dishes, Vegetables

Felicia Levinson

January 14, 2015

Pecans, Green Beans, Red Wine Vinegar, Mustard, Maple Syrup

2 Comments

Side Dishes, Vegetables

Felicia Levinson

January 14, 2015

Pecans, Green Beans, Red Wine Vinegar, Mustard, Maple Syrup

2 Comments

Green Beans with Pecans and Maple Vinaigrette — Unwritten Recipes (2)

Are you sick to death of the same hum-drum side dishes? I don't know about you, but I fall into a repetitious rut of making the same 4 or 5 veggies over and over. Maybe they're tasty but it's boring!After all,variety is the spice of life. If you're feeling this way (or if you're perfectly happy with your veggie preparation but just like the sound of green beans with pecans and maple vinaigrette) then have I got the side dish for you!

The hot beans are coated in a deliciously sweet and spicy dressing topped with the addictive crunch of toasted pecans. I dare you to resist picking out the pecans!!

Green Beans with Pecans and Maple Vinaigrette — Unwritten Recipes (3)

While the pecans are toasting, you can cut the ends off of the beans. I would highly recommend using fresh string beans here, but in a pinch, I'm sure frozen beans would do well too. Sometimes you gotta do what you gotta do!

Green Beans with Pecans and Maple Vinaigrette — Unwritten Recipes (4)

Ingredients

3/4 cup pecans
2 pounds green beans, trimmed
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1/2 tablespoons mustard (you can increase to up to 2 tablespoons if you like it spicier)
1 tablespoon pure maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

The Recipe

1. Preheat oven to 400ºF. Place pecans on a baking sheet and bake for about 6-8 minutes, tossing once or twice, until nuts look toasted and give off a nutty toasted aroma. Set aside till cool and then chop roughly.

2. Bring a large pot of salted water to boil and add green beans. Cook until tender about 4-5 minutes. Drain and run under cold water to stop the cooking process. Drain again and pat dry with a paper towel.

3. Meanwhile whisk together the oil, vinegar, mustard, maple syrup, salt and pepper in a large bowl. Add green beans and pecans and toss to coat. Serve immediately.

Note: Recipebased onhttp://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/green-bean-recipes/green-beans-1