String beans, Wax Beans, Long Beans, Haricots Verts
We’re familiar with the common green bean; wax beans are identical except for their yellow color; long beans are originally Chinese (though now grown here too) and are anywhere from a foot to a yard long. Then there are the skinny, tender French haricots verts and the dozens of heirlooms that pop up among gardeners and farmers’ markets in peak summer.
Preparing: Snap or cut off the stem end with a small knife or scissors; leave the bean whole or cut into any length you like. To French-cut larger beans, halve them lengthwise. It’s a lot of work with high payoff in both an appealing look—with the seeds exposed—and texture.
Best cooking methods: steaming, boiling, microwaving, stir-frying, sautéing, roasting, braising
When are they done? A matter of personal preference: crisp-tender, just tender, or meltingly soft
Other Vegetables you can use: asparagus, peas, broccoli
Here's a little summer recipe collection — a carefully chosen group of things to make, perfect for now. There’s something for everyone here — and you should let us know what your favorite things to cook in the summer are, too.
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