Green Beans: You can use regular green beans or the ... Garlic: You can quarter or slice the garlic for this dish. Be sure to ...

The uniform shape of the beans is perfect for a green bean trimming trick that can save you time, as well. Simply line the ...

In a medium saucepan, add chicken broth, green beans and celery salt. Cover and bring to a boil over high. Simmer, still covered and stirring occasionally, until the beans are very tender.

slice in thirds and set aside. 3. In a large bowl, combine the celery, kidney beans, garbanzo beans and reserved green beans. Pour the vinaigrette over the beans and toss to combine. Refrigerate ...

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how ...

Look for beans with fresh green skins and a firm texture with no ... To freeze, wash the beans well and slice. Blanch, then drain and plunge into iced water; drain again and pack into polythene ...