String beans, snap beans, French green beans — you've definitely seen them and have probably eaten them, but you might not be ...

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 ...

Here are a few tips about preparing green beans. Green beans are generally eaten cooked. Snip off the stem of each bean with a paring knife. The skinny tip end does not need to be cut off. You can ...

Vibrant, snappy yet perfectly tender green beans needn't involve large pots of boiling water. Here, a mixture of butter and olive oil coats the pan while the beans release their natural water ...

Broad beans are at their best from the end of May through to mid-July, when the pods are pale green and soft and the beans are still small. Only brief steaming or cooking is required when broad ...

Dress up store-bought barbecue sauce with extra brown sugar and apple cider vinegar for these smoky, tangy beans. Dr. Regina Bradley is an award-winning writer, a prominent scholar of contemporary ...