Jeni Wright, Eric Treuille, Le Cordon Bleu

Green Beans

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Runner beans and French beans are eaten whole, including the pod. Runner beans are wide and flat, each containing several mottled purple seeds. They should be trimmed, stringed and sliced before cooking. French beans are long and cylindrical and simply need topping and tailing. They can be left whole, cut into short lengths or sliced on the diagonal.
  1. Snap the stalk off runner bean and pull the string down the pod. Repeat from the other end.

  2. Slice beans diagonally with a chef’s knife. Cut thinner slices for quick cooking, such as stir-frying.