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Green Beans
Rhino
TheRhinLOLRegistered User regular
TheRhinLOLRegistered User regular
I have some Green Beans. They are fresh. They even still have the stems!
How do I cook them? I can just throw them in water and boil, right? for how long?
also I have some broccolis... fresh. I would like it all hot and soft. how do I do this?
I have the follow:
stove
pot
water
salt.
butter.
How do I cook them? I can just throw them in water and boil, right? for how long?
also I have some broccolis... fresh. I would like it all hot and soft. how do I do this?
I have the follow:
stove
pot
water
salt.
butter.
Rhino on
0
Posts
boil water, add a shake of salt, add beans, 2 minutes max (well, you can actually boil them as long as you want, but they're yummiest when they go super-bright-green and still crunchy. that doesn't take long at all). just hoik one out with a fork and test it periodically until they seem right to you. Pretty much the same idea for broccoli, although its actually better to steam it IMO (do you have one of those steamer attachements?)
as for chopping, you really only need to top and tail the beans, but you can chop them into two or three bits if you prefer how that looks on the plate, or prefer bite-size convenience. Broccoli just needs to be broken up, and you can slice the stems into chunks. Top with a little butter or something after they're cooked and drained.
I'll try the boiling and then eating them thing. Thanks Cat!
Nah, you dont need a steamer at all. Cover about half of the beans or broccoli with salted water, cover, and boil. It makes for a steam/boil method of cooking. Like Cat said, stir and test every few minutes for desired tenderness.
Once they're done? Butter goes good on both. Lemon (and/or lemon pepper) goes awesome with beans. You can also make a bean salad (I recommend cutting the beans smaller) and use olive oil, seasonings, lemon, parmesan cheese, or whatever you like. It is good served room temp or even cold.
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As it should, but really, try some lemon butter beans.
Lemon + butter + pepper + beans = tastetastic.
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Turn up the heat high enough that the water simmers.
No. Beans - and most vegetables - are high-water content to begin with. It's not like with pasta and rice where they actually need to absorb water. Green beans are great in a stir fry. Nice and crunchy.
Correct. You can also dunk them in a bowl of ice water to stop the cooking so the carry-over don't over cook them but that's not strictly necessary.
I'm never steaming my veg on the stove again.
I can attest to this resulting is some fantastic beans. I used to do this all the time.
Now I'm a boil/ steam man.
Yeah, microwaves are supposed to be incredible for steaming vegetables. One of the few things they are probably better at than a conventional stove/oven.
Definitely don't forget to eat the brocolli stems. Just peel off the outer, tough skin and the middle is delicious. I always try to steam them with the crown parts, but usually end up eating the stem raw before the water is boiling.