Green Beans

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About


  • Salt, to taste
  • 1 to 1½ pounds green beans, ends trimmed


  1. Bring about 1 inch of water to a boil in a wide saucepan with a tight-fitting lid. Add a sprinkling of salt; arrange a collapsible steamer in the pan.
  2. Scatter the beans in the steamer basket in an even layer—stacking the beans on top of each other in a dense layer results in uneven cooking. Cover the pan tightly and steam (Steaming Ba