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Unbeknownst to some, there are actually two different types of green beans: flat and round. Flat varietals (such as Romano or Helda) are normally cooked and served in their pods. Additionally, they take much longer to cook, as their hulls aren’t east to tenderize. The round variety (such as Blue Lakes or Kentucky Wonder) are what you might immediately picture as “green beans.” Apposed to flat beans, these need to be cooked quickly to avoid getting soggy.
When sorting your green beans, the freshest beans will break when bent. On top of that, be on the look out for discoloration or soft spots. A better bean will ensure an easier cooking experience and more beautiful presentation.
Green beans are very easy to store! Be sure to keep them in a plastic bag in the refrigerator, where they should keep for roughly a week. If you absolutely need to extend the shelf-life, place a paper towel in the bag to absorb excess moisture.
Sometimes a simple method can provide the most refined taste. For a crunchy yet fulfilling method, trying blanching your green beans before seasoning! This is a great way to sidestep the sogginess that can come when cooking green beans.